Made simply in one pan, Mexican Quinoa is both easy and delicious meal. It gets made in 15-20 minutes and is vegan and gluten free too. Moreover, it tastes very much like the amazing Mexican rice. So do try it out soon! Here’s how to make it at home.
It is very important to eat healthy and nutritious food and me being a health freak takes care of it when it comes to my family. I prefer that my family eats at home as much as possible and so that they don’t get bored, I keep making and experimenting with recipes across the world. One of my recent experiments was this recipe
I just added a little twist in my Mexican Rice recipes and made the same one with quinoa instead. One of the reasons why I like cooking quinoa is the fact that is light, healthy, and rich in protein. It doesn’t require any fancy cooking too, add the flavors of your choice and a delicious dish is ready.
If you love Mexican Rice, then this healthier version will be your next favorite. Packed with the quintessential Mexican flavors, this is a super treat to have any time, any day!
About This Recipe
It is a one-pan dish made using quinoa and other ingredients that are used in the Mexican style of cooking. It has the perfect balance of black beans, vegetable broth, fresh veggies like bell pepper, carrots, jalapeno, and quinoa, of course.
Add a hint of fresh lime juice, chilli powder, and this dish just takes a delicious turn!
You just need to toss and saute all the ingredients together in a bit of olive oil in a large or medium wok. That’s it.
Most importantly, you do not really need to cook quinoa separately. It gets nicely cooked with the other ingredients. So, yes, that way, you save a lot of time.
This dish is full of Mexican flavors and apart from being healthy and delicious, it is also vegan and gluten-free.
Benefits of eating Quinoa:
– Quinoa happens to be one of the most excellent sources of protein.
– Moreover, it contains a great amount of fiber that prevents diabetes, blood pressure.
– Also, it is enriched with iron which is great for the red blood cells.
– Quinoa also contains lysine which is important for the growth and repair of tissues.
– Quinoa is believed to be rich with magnesium, manganese, and riboflavin.
You can enjoy it just as it is or with Hot and Cheesy Mexican Corn Dip as well.
This one-pot dish is
- Full of Mexican Flavours
It can be easily frozen. Transfer it in a freezer-safe box and freeze for up to 6 months.
When ready to eat, thaw it on the counter for 4-5 hours and then microwave until warm.
I like to serve this as Mexican Quinoa Bowl.
This Bowl is a full meal in itself and needs no other things to go along with it.
You can serve this topped with a sunny side up egg for breakfast.
Use it as filling for Taco or Burrito.
How to make it in a Slow Cooker?
To make it in a slow cooker, add all the ingredients in the pot of the cooker.
Cover the lid and cook on low for 4-6 hours.
Step by Step Recipe
Heat olive oil in a pan.
Once the oil is hot, add garlic and onion and fry till onion turns pinkish.
Add the quinoa and fry for 3-4 minutes, until it absorbs the oil. Keep stirring gently.
Add Jalapeno pepper, bell peppers, peas, corn, carrot, and black beans and cook for 2-3 minutes.
Add tomato puree, salt, pepper powder, cumin powder and paprika along with the stock.
Cover the pot and cook the quinoa on low heat till done.
Remove from heat and cook for 5 minutes. Fluff the quinoa with a fork. Serve hot.
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Mexican Quinoa Recipe
- 4 tbsp Olive Oil
- 2 tsp Garlic (Finely Chopped)
- 1 cup Onion (Chopped)
- 1 cup Quinoa
- 1 Jalapeno (Chopped)
- 1/4 cup Red Bell Pepper (Chopped)
- 1/4 cup Yellow Bell Pepper (Chopped)
- 1/4 cup Peas
- 1/4 cup Corn
- 1/4 cup Carrot (Cubed)
- 1/2 cup Black Beans (Rinsed)
- 1/4 cup Tomato Puree
- 1 and 1/4 cup Veg Stock
- Salt to taste
- 1/2 tsp Black Pepper Powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Paprika
- Heat olive oil in a pan.
- Once the oil is hot, add garlic and onion and fry till onion turns pinkish.
- Add the quinoa and fry for 3-4 minutes, until it absorbs the oil.
- Keep stirring gently.
- Add Jalapeno pepper, bell peppers, peas, corn, carrot and black beans and cook for 2-3 minutes.
- Add tomato puree, salt, pepper powder, cumin powder and paprika along with stock.
- Cover the pot and cook the quinoa on low heat till done.
- Remove from heat and cook for 5 minutes.
- Fluff the quinoa with a fork.
- Serve hot.