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Easy Mexican Quinoa Recipe

This Mexican Quinoa Recipe is almost shamefully easy. The flavorful, colorful ingredients makes it an incredibly tasty dish.
Course Entree, Main Course, Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 234kcal


  • 1 tbs olive oil
  • 1 tbs minced garlic
  • 1 jalapeño finely chopped
  • 1 cup quinoa
  • 1 cup chicken broth or vegetable broth
  • 15 oz can black beans drained
  • 14.5 oz fire roasted tomatoes
  • 1 cup corn can or frozen
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ lime juiced
  • 1 small tomato diced
  • chopped cilantro for garnish
  • salt and pepper to taste


  • Sauté the garlic and jalapeño in olive oil in a large pan for 1 minute.
  • Add in quinoa, broth, beans, canned tomatoes, corn, chili, and cumin. Stir.
  • Bring to boil, reduce heat to simmer and cover.
  • Cook for 20 minutes, checking on it occasionally and stirring.
  • Salt and pepper to taste. Add in lime juice. Top with chopped tomato and garnish with cilantro.



*I use chicken broth for my recipe to cook this. However if you are a vegetarian, you can use vegetable broth and it will just as good.


Calories: 234kcal | Carbohydrates: 38g | Protein: 9g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 573mg | Potassium: 501mg | Fiber: 7g | Sugar: 2g | Vitamin A: 605IU | Vitamin C: 12.6mg | Calcium: 66mg | Iron: 3.5mg