Recipes from Let's Cook, Ya'll

Mexican Quinoa

An easy meatless meal using quinoa and pantry staples! If you’ve never tried quinoa, this is a great “starter” recipe 🙂

CourseLunch / Dinner
CuisineAmerican, Mexican

Ingredients

1teaspoon oilvegetable, canola or olive
1medium onionchopped (see notes)
1 1/2teaspoons minced garlic
3/4cup uncooked quinoarinsed well
1teaspoon cumin
1 1/2cups vegetable brothI used chicken broth (see notes)
1/4teaspoon red cayenne pepper
1tablespoon lime juiceI use bottled (see notes)
1cup frozen corn
115 oz can black beansrinsed and drained (see notes)
1/2cup fresh cilantroI omitted (see notes)
1 ripe avocadodiced, for garnish
shredded cheddar cheesefor garnish
salt and pepperto taste

Instructions

Rinse the quinoa well in a fine-mesh strainer. (Note: Most quinoa these days is pre-rinsed, but sometimes it can have a bitter taste on the outside so rinsing gets rid of this.)
Heat the oil in a saucepan over medium heat. Stir in the onion and garlic, and cook for a couple of minutes or until onion is soft. (See notes, I saute the onion and then add the garlic at the end).
Add the quinoa and vegetable (or chicken) broth to the pan. Add the cumin, cayenne pepper, salt, and pepper. Bring mixture to a boil and then cover, reduce heat, and simmer for 20 minutes.
Stir in lime juice and frozen corn into the pan and simmer for 5 minutes or until corn is heated through.
Finally, mix in the black beans and cilantro. Garnish with chopped avocado if desired.
Serve hot or cold. Store any leftovers in the refrigerator.

Recipe Notes

Stacy’s Notes: I’ve been making this for several years, and have adjusted the original recipe to fit our tastes, and what we usually have on hand.

I always rinse the quinoa really well. First, I saute the finely chopped onion in a big skillet (with any light oil I have on hand) until it’s soft and nearly translucent. I add the minced garlic toward the end (so it won’t burn). You can use vegetable broth or chicken broth, whatever you have and whatever flavor you want.

I always use the seasonings as called for, but feel free to spice it up more if you like it spicy. Obviously, fresh lime juice would be better (and be sure to use it, it gives it a great flavor punch), but I always have bottled on hand, so I use that.

The original recipe calls for two cans of black beans (rinsed and drained), but I have always just used one. I think one can is plenty, but feel free to use two if you like. I always leave out the cilantro (it tastes like soap to me), but I’m sure it’s more flavorful and tex-mex with it added. I garnish ours with fresh diced avocado and some shredded cheese.

Enjoy!