Mexican Quinoa

Mexican Quinoa is a healthy and super delicious meal. It’s loaded with veggies and flavors. It is one of my favorite as it’s so appetising and effortless to make.

Also try: Lemon Quinoa or Sweet Corn Quinoa.

Course: Main Course

Cuisine: Mexican

Time: Preparation – 5 mins, Cooking – 20 mins, Total – 25 mins.

Servings: 3-4


  1. Quinoa (of your choice) – 1 cup
  2. Beans (Black or Pinto) – 1.5 cups (boiled) (or go for one 15oz can, drained and rinsed)
  3. Sweet Corn – 1 cup (boiled or even frozen ones)
  4. Garlic – 2 cloves (finely chopped)
  5. Onion – 1 medium (chopped)
  6. Bell Peppers – 1 cup (chopped) (I have used red and green ones)
  7. Green Chilli – 1 (finely chopped) (optional)
  8. Tomato – 1 large or 2 medium (seeded and chopped)
  9. Coriander Leaves (Cilantro) – 3 tbsp (finely chopped)
  10. Lime Juice – of 1.5 limes
  11. Cumin Powder – 1/2 tsp
  12. Red Chilli Powder – 1/2 tsp
  13. Ground Pepper – 1/4 tsp
  14. Olive Oil – 1 tbsp
  15. Water – to cook quinoa
  16. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Mexican Quinoa:

  1. Cook quinoa as per the instructions on the pack or add 2 cups of water in a saucepan and add quinoa. Bring it to boil, then cover and cook on low flame until water is absorbed and quinoa is fluffy 
  2. While quinoa is cooking, heat oil in a pan or skillet. Add garlic and saute until aromatic
  3. Add onions and bell peppers. Cook until tender
  4. Add cumin powder, red chilli powder, ground pepper, sweet corn, cooked beans and tomatoes. Mix
  5. Add cooked quinoa and salt. Mix well and cook for a minute
  6. Turn off the flame. Add lime juice and coriander leaves. Mix
  7. Your Mexican Quinoa is ready.


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