by jenna

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Mexican Quinoa

Posted on July 25, 2016 at 6:15 AM Comments comments (0)

Corn, black beans, and fire roasted tomatoes pair perfectly in this meal with heart healthy and protein packed quinoa. Delicious spices like chili powder and smoked paprika add tremendous flavor while benefiting your health. 



  • 3 cloves garlic, minced
  • ½ red onion, chopped
  • Olive Oil
  • 1 can black beans, drained & rinsed
  • 1 can whole kernel corn, drained & rinsed
  • 1 can fire roasted tomatoes, drained
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 lime
  • ¼ cup fresh cilantro, chopped
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. smoked paprika
  • Salt & black pepper to taste 

Get Cooking!

  1. Prepare! Chop garlic & onion…set aside. Open all the cans and drain/rinse beans, corn, and tomatoes.
  2. Heat ~2 tbsp. olive oil in a large skillet. Add the garlic and onion once the oil is hot and saute for about 5 minutes. Be careful not to burn the garlic!
  3.  Add vegetable broth, quinoa, and spices (chili powder, cumin, paprika, etc…Stir until combined.
  4.  Add corn, beans, and tomatoes. Stir to combine again.
  5.  Bring to a boil. Once boiling, lower heat to medium, cover, and allow to cook for ~20 minutes. Stir occasionally! Once all the vegetable broth has been absorbed and quinoa puffed up a bit, it’s done cooking.
  6. Turn off heat and squeeze in the juice from 1 lime plus ¼ cup chopped cilantro. Stir to combine!

….and enjoy!



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