Description
A simple and flavorful 5-ingredient Mexican Quinoa recipe that combines corn, black beans, quinoa, cumin, and salsa for a nutritious and delicious meal. Perfect as a quick main dish or side, garnished optionally with fresh cilantro.
Ingredients
Scale
Main Ingredients
- 1 cup fresh or frozen corn kernels
- 1 15 oz can organic black beans
- 3 cups cooked white quinoa from 1 cup uncooked
- 1 tablespoon ground cumin
- 1 cup jarred salsa
- Cilantro to garnish optional
Instructions
- Preheat the skillet: Heat a large skillet over medium heat to prepare for cooking the vegetables and quinoa.
- Cook corn and beans: Add the corn kernels and black beans to the skillet and cook for about 3 minutes until the corn is tender, stirring occasionally.
- Add quinoa and cumin: Stir in the cooked quinoa and ground cumin. Cook while stirring constantly for about 3 minutes until the quinoa is hot and starts to develop a slight crunch.
- Combine with salsa: Mix in the jarred salsa and cook for an additional 2 minutes until everything is well combined and the mixture begins to dry out slightly.
- Cool and fluff: Remove the skillet from heat and allow the quinoa mixture to cool for 5 to 10 minutes. Fluff with a fork before serving.
- Garnish and serve: Optionally garnish with fresh cilantro and serve warm as a main or side dish.
Notes
- You can use either fresh or frozen corn depending on availability.
- For extra protein, use low-sodium or no-salt-added black beans.
- If desired, add a squeeze of lime juice or a sprinkle of shredded cheese for extra flavor.
- Quinoa can be cooked ahead of time and refrigerated to speed up preparation.
- Adjust the amount of salsa to control the moisture and spice level.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
