Easy Mexican Quinoa Recipes
SIMPLE MEXICAN QUINOA
This is my new favorite quinoa dish. It is super simple.
Provided by eaforsythe
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 5
Number Of Ingredients 3
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
- Place vegetable blend in a microwave-safe bowl; microwave until heated through, about 5 minutes. Stir vegetable blend into quinoa.
Nutrition Facts : Calories 183.6 calories, Carbohydrate 32.8 g, Fat 2.4 g, Fiber 6 g, Protein 7.7 g, SaturatedFat 0.2 g, Sodium 4.5 mg
ONE-PAN MEXICAN QUINOA
Super-healthy and super-tasty quinoa with a Mexican kick.
Provided by LUCHAPROV
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.
- Pour vegetable broth into the saucepan. Stir black beans, tomatoes, quinoa, corn, and salt into the broth. Bring to a boil, reduce heat to low, and simmer, covered, until the liquid is fully absorbed into the quinoa, 20 to 25 minutes.
- Fluff quinoa with a fork. Stir in cilantro and lime juice.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 39.8 g, Fat 3.9 g, Fiber 8.6 g, Protein 10.1 g, SaturatedFat 0.5 g, Sodium 637.8 mg, Sugar 3.5 g
MEXICAN GROUND BEEF QUINOA SKILLET
This is an easy weeknight meal my family enjoys. If you like it spicer, you can add tomatoes with chilis.
Provided by bmcnichol
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brown ground beef and onion and drain excess fat.
- Rinse quinoa.
- Add tomatoes, chilies, quinoa, water and spices to ground beef and simmer, uncovered, for about 25 minutes.
- If water evaporates, cover pan for remainder of cooking time.
ONE-POT MEXICAN QUINOA RECIPE BY TASTY
Here's what you need: quinoa, water, salsa, cumin, black beans, frozen corn, salt, olive oil, avocado, garlic, lemon juice, olive oil, salt, pepper, water, tortilla
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a medium saucepan, combine quinoa and water, and bring to a boil over high heat. Reduce heat to low, cover with a lid, and simmer for 10 minutes.
- Add in salsa and cumin, and cover for 5 more minutes or until quinoa is fluffy.
- Add in black beans, corn, salt, and olive oil, and stir until combined.
- For the avocado dressing, combine avocado, garlic, lemon juice, olive oil, salt, and pepper in liquid measuring cup and whisk until smooth.
- Whisk in water a little bit at a time until desired consistency is reached. 6. For extra smooth consistency, process all ingredients in blender or food processor.
- Portion out into 4 containers and refrigerate for up to 5 days.
- Enjoy!
Nutrition Facts : Calories 511 calories, Carbohydrate 58 grams, Fat 26 grams, Fiber 14 grams, Protein 15 grams, Sugar 4 grams
SPICY MEXICAN QUINOA CASSEROLE
A healthy mexican casserole dish that is really yummy and easy to make. For an added twist...if you like stuffed peppers, at step 5 stuff mix into 4-5 large bell peppers, add about 1/2 inch of water to the bottom of pan and bake for 30 minutes.Top with additional salsa and shredded cheese! Enjoy!
Provided by SarahKaye
Categories Grains
Time 55m
Yield 1 Casserole, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook quinoa in chicken broth according to package directions.
- In a large flatbottom skillet sauté onions, garlic, bell peppers and jalapenos.
- Add rest of ingredients and cook until warmed through.
- Fluff quinoa when it's done and add to skillet with everything else.
- Transfer to a stone bakeware pan sprayed lightly with cooking spray.
- Bake at 350 degrees for 30 minutes.
- Serve with additional salsa & top with shredded cheese, if desired.
EASY MEXICAN QUINOA
I was craving Mexican, but didn't have a whole lot in the house, rather than go shopping I threw this together and liked it so much I figured I should share the recipe. Next time I'm going to try adding corn with the tomatoes and kidney beans, perhaps a Mexican cheese blend, and Greek yogurt rather than sour cream. Also, I used the Allrecipes top-rated recipe for taco seasoning rather than a packet from the store.
Provided by CHEFLINDSEY
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a saucepan over medium-high heat; saute onion in hot oil until slightly softened, 1 to 2 minutes. Stir in quinoa and taco seasoning; saute until fragrant, about 1 minute.
- Pour water into quinoa mixture. Bring to a boil, reduce heat to low, cover the saucepan with a lid, and simmer for 15 minutes. Stir beans and tomatoes into quinoa mixture, cover the saucepan again with the lid, and simmer until quinoa is tender and water is absorbed, about 5 minutes more. Stir Cheddar cheese into quinoa, spoon into bowls, and top each with a dollop of sour cream.
Nutrition Facts : Calories 340.6 calories, Carbohydrate 41.3 g, Cholesterol 21.2 mg, Fat 12.8 g, Fiber 9.3 g, Protein 13.8 g, SaturatedFat 5.5 g, Sodium 1002.3 mg, Sugar 5 g
MEXICAN QUINOA
As a healthier alternative to Mexican or Spanish rice, this version uses gluten-free quinoa instead of rice for its additional protein and fiber and great taste. However, it still has all the great flavor and spices of your usual Mexican or Spanish rice dish.
Provided by Occasional Cooker
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in the hot oil until onion is translucent, about 5 minutes. Add garlic and jalapeno pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes.
- Mix undrained can of diced tomatoes with green chiles, taco seasoning mix, and chicken broth into quinoa mixture. Bring to a boil, reduce heat to medium-low, and simmer until liquid has been absorbed, 15 to 20 minutes. Stir in cilantro.
Nutrition Facts : Calories 244 calories, Carbohydrate 38.1 g, Cholesterol 2 mg, Fat 6.1 g, Fiber 4.8 g, Protein 8.1 g, SaturatedFat 0.7 g, Sodium 986.1 mg, Sugar 2.8 g
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- Place cooled quinoa, black beans, corn, onion, peppers, cilantro, feta, chili lime vinaigrette, and lime juice into a large bowl.
VEGAN ONE-POT MEXICAN QUINOA - HEALTHYGIRL KITCHEN
From healthygirlkitchen.com
- Once boiling turn down to medium/low heat and cook covered for 15 minutes or until liquid is completely absorbed.
MEXICAN QUINOA {HEALTHY ONE PAN MEAL} – WELLPLATED.COM
From wellplated.com
- Heat the oil in a large skillet with a tight-fitting lid over medium-high heat. Add the onion and bell pepper and cook until softened, about 4 minutes.
- Add the garlic, chili powder, cumin, oregano, and salt. Cook 30 seconds until very fragrant, then stir in the quinoa, coating it in the spices and oil.
- Add the black beans, fire roasted diced tomatoes, diced tomatoes and green chiles, corn, and water. Bring the mixture to a boil, then cover the skillet with a lid and reduce heat to low. Let simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Check on it once or twice as it cooks and give it a stir, adding additional water as needed if the mixture looks dry.
ONE PAN MEXICAN QUINOA - SALT & BAKER
From saltandbaker.com
- In a large skillet set over medium heat add the olive oil, garlic, and jalapeno. Cook until fragrant, about 1 minute.
- Stir in the quinoa, vegetable broth, black beans, full can of tomatoes, corn, chili powder, cumin, salt, and pepper. Bring to a boil, cover, and reduce heat to a simmer. Cook for 20 minutes or until the quinoa is fully cooked. When quinoa is cooked, the grain will look like it has been opened, exposing a soft inside.
- Uncover and stir in the lime juice. Top with shredded cheese, cover again for 2-3 minutes or until cheese has melted. Top with cilantro and serve with the diced avocado and sour cream for topping.
EASY MEXICAN QUINOA SALAD (VEGAN) - VEGAN BLUEBERRY
From veganblueberry.com
- Roughly Chop onion and mince garlic into frying pan with two teaspoons olive oil. Sauté' over low heat until onion is clear and soft.
- Drain and Rinse can of black beans as well as corn. Chop tomatoes and cucumber to desired size.
ONE PAN MEXICAN QUINOA - VEGAN HEAVEN
From veganheaven.org
- Heat some oil in a large pot or pan and sauté the onion for 2-3 minutes or until it becomes translucent. Then add the garlic and the bell pepper and cook for another 2 minutes on high heat.
- Cover with a lid and cook for 20 minutes. As the temperature varies a bit, make sure to check once in a while that your quinoa is not burning or sticking to the bottom of the pan by stirring with a wooden spoon. If so, lower the heat.
EASY VEGAN MEXICAN QUINOA SALAD - EATING BY ELAINE
From eatingbyelaine.com
- Cook the quinoa in the Instant Pot*. While the quinoa cooks prepare your dressing and other ingredients.
- In a large mixing bowl combine the cooked quinoa with the black beans, red bell pepper, onions and cilantro. Whisk the dressing well and pour overtop the salad. Stir well to combine. Enjoy immediately or store in an airtight container (or separate smaller airtight containers for lunch on-the-go). Salad lasts in the refrigerator for up to five days.
MEXICAN QUINOA RECIPE (DAIRY FREE, VEGAN) - SIMPLY WHISKED
GLUTEN FREE EASY GREEN MEXICAN QUINOA | SIMPLY GLUTEN FREE
From simplygluten-free.com
- Heat olive oil in a large skillet over medium heat. Stir quinoa and onion into hot oil and cook until onion is translucent, about 5 minutes. Add half the minced garlic to the quinoa mixture and cook until garlic is fragrant and slightly softened, 1-2 more minutes. Add salt and broth to the quinoa mixture. Bring to a boil, then reduce heat to medium-low, and simmer until the liquid has been absorbed, about 15 minutes.
- In a food processor, finely pulse the remaining minced garlic, cilantro, scallions, jalapeño, spinach leaves, and lime juice. Add mixture to quinoa after the quinoa has been cooking for 15 minutes. Blend thoroughly and cook, covered, for 5 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork and serve. Top with tomatoes, if desired, for garnish.
MEXICAN CHICKEN QUINOA BOWL RECIPE | HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
- To prepare the chicken marinade, pour the lime juice,3 tablespoons olive oil and water in a large resealable bag. Add the honey, salt, cumin, garlic powder, black pepper, onion powder and chili powder to the bag.
- Seal bag and shake to combine. Add the chicken to the bag of marinade, seal and place in the fridge - marinate at least 2 hours or up to 8 hours.
- In a large pan, heat the 2 teaspoons of olive oil over medium-high heat. Add the peppers and onions and cook for 5-6 minutes or until tender and slightly charred. Season to taste with salt and pepper.
5-INGREDIENT MEXICAN QUINOA - SIMPLY QUINOA
From simplyquinoa.com
- Preheat a large skillet over medium heat. Add corn and black beans and cook until corn is tender, about 3 minutes.
- Add quinoa and cumin and stir to combine. Cook until quinoa is hot and begins to get a little crunchy, stirring constantly, about 3 minutes.
- Stir in salsa and cook until everything is combined and quinoa begins to dry out a little more, about 2 minutes.
INSTANT POT MEXICAN QUINOA RECIPE - EASY REAL FOOD
From easyrealfood.com
- Add oil, onion and garlic to the pressure cooker and press the Saute button. Cook for 1-2 minutes stirring frequently, or until onion begins to soften. Hit "Cancel" and add black beans, tomatoes, corn, spices, quinoa and broth; mix to combine.
- Seal lid and set valve to sealing position. Select manual on high for 3 minutes (it will take time to bring to pressure).
- Once cook time is up, let sit for 20 minutes to allow the pressure to come down. Turn valve to let remaining air out. If there is too much, allow it to sit 5 minutes before trying again. Remove lid and fluff. Fold in quinoa and add optional diced cooked chicken and/or avocado.
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From acouplecooks.com
- Cook the quinoa (or use our Instant Pot quinoa method): Rinse the 1 1/2 cups quinoa and drain completely. Place quinoa in a medium saucepan with 2 1/4 cups water and a few pinches kosher salt. Bring to a boil, then reduce the heat to very low. Cover the pot and simmer for about 13 to 15 minutes, until the water has been completely absorbed (part the quinoa with a fork to check if the water is absorbed; if not, cook for a few more minutes). Turn off the heat and let sit covered to cool for about 5 minutes, then fluff the quinoa with a fork.
- If using canned black beans, drain the beans. Shuck the corn and cut the corn from the cob (or defrost the corn). Thinly slice the green onions. Dice the zucchini. Cut the cherry tomatoes in half. Place all vegetables in a bowl.
- When the quinoa is done, let it cool slightly, then add it to the bowl with the vegetables. Stir in the fajita seasoning, kosher salt, olive oil, and white wine vinegar, and mix gently to combine.
EASY MEXICAN CHICKEN QUINOA CASSEROLE RECIPE - PINCH OF YUM
From pinchofyum.com
- Preheat the oven to 375. Mix the quinoa, black beans, salsa, chicken broth, salt, garlic, and 1/2 cup of the shredded cheese in a large bowl. Transfer to a well-greased casserole dish (something close to 9×13). Bake for 30 minutes.
- While the quinoa is baking, heat the oil in a large skillet. Add the jalapeño, onion, and peppers. Sauté until golden brown and tender-crisp, like you would for fajitas. Remove from heat and set aside.
- Toss the raw chicken with the taco seasoning. When the quinoa is done with the first 30 minutes of baking, stir it up really well and add the raw chicken. Stir the chicken into the mixture to get the chicken mostly covered by the mixture, and return to the oven for another 30 minutes of baking. If you notice there are a few uncooked quinoa pieces on top, just give it a stir and bake it a little longer (a few readers also commented that it helped them to add a little extra broth at this point). It’s usually fully cooked on the bottom but those top pieces sometimes need a little extra love.
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From simplyquinoa.com
- Add spinach, cilantro, jalapeño, garlic, lime juice and salt into a food processor. Pulse until a chunky paste forms.
- Add quinoa and green paste into a small sauce pan. Cover with water and stir to combine. Bring to a boil, then cover and reduce to simmer. Simmer for 15 - 20 minutes until the water is absorbed and quinoa is fluffy. Remove lid and set aside for 5 minutes.
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