Mexican Quinoa

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Quinoa is a protein-rich seed native to the Andes Mountains of South America. It is a versatile, nutritious, and delicious alternative to rice. Here we toss it with a Mexican-inspired salad. Serve it over a bed of lettuce and/or tortilla chips.

Difficulty: Easy

Hands-on: 15 minutesTotal: 30 minutes

Serves: 4

Ingredients

  • 3 Tbsp. olive oil, divided
  • 1 cup quinoa, rinsed
  • 1 garlic clove, minced
  • 2 cups water
  • Juice and zest of 1 large lime
  • ¼ tsp. ground cumin
  • ½ tsp. sea salt
  • ½ tsp. lemon pepper
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 large Roma tomato, diced
  • ¼ cup cooked corn
  • ¼ cup chopped onion
  • ¼ cup chopped green bell pepper
  • 2 Tbsp. chopped cilantro

Directions

  • In a medium saucepan, combine 1 tablespoon olive oil, quinoa, garlic, and water. Stir, cover and simmer on medium heat for 15 minutes or until all the water is absorbed.
  • In a small bowl, make the dressing by combining lime juice, zest, 2 tablespoons olive oil, cumin, salt, and lemon pepper.
  • In a large bowl, combine cooked quinoa, beans, tomato, corn, onion, bell pepper, and cilantro.
  • Toss with the dressing and serve warm.