Mexican Quinoa
Serves: 6
This hearty Southwestern quinoa, packed full of good-for-you veggies, works great as a dinnertime side dish or filling lunch!
  • 2 cups water
  • 1 cup quinoa
  • 1 tsp. vegetable oil
  • 1 onion, diced
  • 1 red pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp. cumin
  • ¼ tsp. salt (plus additional to taste)
  • 1 can seasoned black beans, rinsed and drained
  • 1 ear corn, cooked (or 1 cup frozen)
  • ½ cup cilantro, chopped
  1. Start by rinsing the quinoa under cold water in a fine mesh strainer to remove its biter taste. Then add the water and quinoa to a medium-sized sauce pan over medium heat. Bring the mixture to a boil, reduce heat to a simmer, cover and cook for 15-20 minutes or until liquid is absorbed. Fluff quinoa with a fork and set aside.
  2. While the quinoa is cooking, in a medium sauce pan over medium heat, add 1 tsp. oil. Then add in your onion and red pepper, stirring frequently for about 5 minutes, until they've softened.
  3. Stir in the garlic, cumin and salt, and cook for an additional minute.
  4. Then add in the black beans and corn, and cook until heated throughout (only a few minutes)
  5. Stir in the cooked quinoa. Remove from heat and stir in the cilantro. Taste and add additional salt if desired.
Leftovers last a few days refrigerated in a tupperware container
Recipe by Made by Melissa Lee at