Mexican Quinoa Recipe

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Makes 6 servings

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2 teaspoons extra virgin olive oil
2 cloves garlic, peeled and minced
1 jalapeno, seeds removed, minced
1 cup quinoa, rinsed
1 cup vegetable broth
1-15 ounce can black beans, drained and rinsed
1-14.5 ounce can fire-roasted diced tomatoes with juice
1 cup frozen corn kernels
1 tablespoon chili powder
2 teaspoons cumin
salt and pepper to taste


diced avocado, fresh lime juice, and chopped fresh cilantro (optional garnishes)

Heat olive oil in a large sauce pan and saute garlic and jalapeno for one minute. Add quinoa, vegetable broth, beans, tomatoes with juice, corn, chili powder, and cumin and season with salt and pepper. Bring to a boil, cover, and simmer until quinoa is cooked – about 15 minutes. Add optional garnishes and enjoy immediately or store for later consumption.

Nutrition Facts

Without garnishes one serving is 202 calories, 4.1 g fat, 0.6 g saturated fat, 33.4 g carbohydrates, 3.2 g sugar, 9.1 g protein, 6.5 g fiber, 309 mg sodium, 4 Freestyle SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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