Mexican Quinoa

Mexican Quinoa Recipe with beans and vegetables

Easy healthy vegetarian quinoa recipe made with Mexican seasoning, beans and vegetables to create a deliciously healthy protein and fiber rich dish. This gluten-free and vegan Mexican quinoa is a one-pot-meal that is good for anytime at home or on-the-go meals as it tastes great at room temperature.

Great Recipe for Work and School Lunch

Kids lunch recipe needs to be healthy, easy, quick to make and should taste delicious after a few hours in lunch pack. This is my family’s one of most wanted recipe for kid’s school lunches and husband’s work lunches. I have been making this for a long time using the stir-fry technique, but the same recipe can be easily adapted to Instant Pot, Mealthy or other pressure cookers. This gives the additional flexibility of setting it up at night with delay timer, such that fresh Mexican Quinoa is ready to pack in the morning for family lunches.

Picnic Lunch and Pot-luck Recipe

As a one-pot-meal that tastes delicious, Mexican Quinoa is a great recipe for picnics, pot-lucks and for road travels.   You can use it as a small plate snack or a complete on-the-go meal.

Mexican Quinoa - One Pot Meal

Moving from Rice to Quinoa

In general, I am always trying to switch from rice to quinoa to add more quinoa in my family’s daily diet. Previously, I had made Mexican fried rice in a similar fashion for some events in my home, which everyone loved. So, this was an attempt to re-create same mouth-watering flavors using quinoa, the current times super grain. Each serving of this recipe has only 350 kcal, but provides 14 gm of protein and 13 gm or dietary fiber. This nutritional enhancement is achieved by using beans and vegetable (predominantly peppers) along with quinoa in this recipe.

Mexican quinoa recipe

Quinoa is now available in different varieties among which red, black and white varieties are most popular. Red and black quinoa are commonly used in cold salad. Most cooked quinoa recipes, such as this Mexican Quinoa recipe use creamy white variety of quinoa.

Quinoa Recipe Health Benefits

Quinoa  has much lower amount of carbohydrates, compared to the same serving size of rice, and at the same time has much higher plant-based protein content with all 9 amino acids.  It also has low glycemic index for help controlling blood sugar and high in anti-oxidants. Both kidney beans and black bean are also a rich source of protein, fiber, folate and essential minerals like iron, magnesium, copper, etc. Combining peppers with iron source helps with absorption in addition to other nutritional benefits.

Mexican Quinoa Ingredients:

From Pantry

  • Quinoa – 1/3 cup dry quinoa that is cooked and fluffed
  • Black beans – 1/4 cup of dry beans that is boiled and drained (you can use canned also)
  • Red Kidney beans – 1/4 cup of dry beans that is boiled and drained (you can use canned also)
  • Oil – 1 tbs
  • Spices
    • Lemon pepper spice mix – 1 tsp of
    • Taco seasoning – 2 tsp (if you don’t have theses seasonings you can add salt, red pepper flakes, chilli powder, roasted cumin powder, black pepper and 1/2 a tsp of sugar)
    • Salt – 1/2 tsp or as per taste

Produce

  • Celery – 2 stalks of chopped
  • Onion – Slices of half of medium sized
  • Carrots – 1/2 cup matchstick carrots
  • Peppers – Total 2 peppers use as many colors as you have – julienned
  • Fire roasted corns – Half a cup of frozen
  • Lime – Lime juice of half
  • Cilantro – Handful of chopped

Mexican Quinoa – Stove Top Version

  1. Heat around 1 tbs of oil in a wok.
  2. Add 2 stalks of chopped celery; sauté it on high for a minute.
  3. After that add slices of half of medium-sized onion, sauté it. Don’t let it cook too much maintain the crunchiness of vegetables.
    Mexican Quinoa Recipe with beans and vegetables Mexican Quinoa Recipe Step-2
  4. Add half of each color julienned peppers( green, red, yellow and orange) you can use whatever color peppers you have in hand. Sauté all of them on high maintaining the crunchiness.
    Mexican Quinoa Recipe with beans and peppers Mexican Quinoa Recipe with beans and peppers Mexican Quinoa Recipe
  5. Add around frozen corns and stir.  Mexican Quinoa Recipe with beans and vegetables
  6. Add boiled and drained black beans ( you can use canned also). Give a good stir.  Mexican Quinoa Recipe with beans and vegetables
  7. Add boiled and drained red kidney beans ( you can use canned also). Give a good stir.  Mexican Quinoa Recipe with beans and vegetables
  8. Add all the spices. I used 1 tsp of lemon pepper spice mix and 2 tsp of taco seasoning if you don’t have theses seasonings you can add salt, red pepper flakes, chilli powder, roasted cumin powder, black pepper and 1/2 a tsp of sugar stir everything.
  9. Add 1 cup of cooked and fluffed quinoa.
    Mexican Quinoa Recipe with beans and vegetables Mexican Quinoa Recipe with beans and vegetables
  10. At the end add lime juice of half lime and handful of chopped cilantro into quinoa and combined everything.
    Mexican Quinoa Recipe with beans and vegetables Mexican Quinoa Recipe with beans and vegetables

Your Mexican quinoa is ready to serve with sliced avocado and enjoy.

Mexican Quinoa – Instant Pot Version

  1. Put Instant pot on high heat in saute mode.Mealthy Pot on Hot saute setting
  2. Heat around 1 tbs of oil in the pan.Putting oil in mealthy pot pan
  3. Add green chilies and chopped celery; saute it for a minute.
    Adding green chilies to Mexican quinoa recipe Adding chopped celery to mexican quinoa recipe
  4. Then add slices of half of medium-sized diced onion, saute it. Don’t let it cook too much maintain the crunchiness of vegetables.
    Adding onion to mexican quinoa recipe Sauteing the onions in Mealthy pot for mexican quinoa recipe
  5. Add frozen fire roasted corn and match carrots. 
  6. Add boiled & drained black beans and kidney beans (you can use canned also). Give a good stir. 
    Adding corns, carrot and beans to mexican quinoa recipe well mixed ingredients on mexican quinoa recipe
  7. Add washed and drained raw quinoa. Adding raw washed and drained quinoa to mexican quinoa recipe
  8. Then add all the spices. I used 1 tsp of lemon pepper spice mix, 2 tsp of taco seasoning and salt. TIP: If you don’t have theses seasonings you can add salt, red pepper flakes, chilli powder, roasted cumin powder, black pepper and 1/2 a tsp of sugar stir everything. Added all spices into the mexican quinoa recipe
  9. Mix well to combine all ingredients. All the spices mixed into the mexican quinoa recipe
  10. Add water equal to 1.25 times of quinoa volume.
    Adding water to mexican quinoa read to pressure cook mexican quinoa ingredients with water
  11. Close the Instant pot lid. Cancel the saute mode and set on pressure cook for one minute. Setting Mealthy pot to pressure cook for 1 minute for mexican quinoa recipe
  12. Let the pressure release naturally. Open the lid, once the pressure is completely released. mexican quinoa after pressure cooking and natural release
  13. Then fluff the quinoa and incorporate the peppers at the same time.
    Adding peppers to pressure cooked mexican quinoa recipe mixed peppers into mexican quinoa
  14. Close the lid again and let it sit for another 10 minutes. Peppers will be cooked using the existing heat and steam in the quinoa.
  15. Now the quinoa is ready to serve. Before serving add lime juice of half lime and handful of chopped cilantro into quinoa and combined everything. 
    Adding lemon juice to mexican quinoa recipe Adding cilantro to mexican quinoa recipe
  16. Stir everything together and you Mexican Quinoa is ready to serve or pack. Mexican Quinoa ready to serve or pack
Mexican Quinoa Recipe with beans and vegetables

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Other Quinoa recipes on our blog, that you may interest you are below:

4.38 from 8 votes
Mexican Quinoa Recipe with beans and vegetables
Mexican Quinoa Recipe
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Easy healthy vegetarian quinoa recipe made with Mexican seasoning, beans and vegetables to create a deliciously healthy protein and fiber rich dish. This gluten- free and vegan Mexican quinoa is a one-pot-meal that is good for anytime at home or on-the-go meals as it tastes great at room temperature.

Course: Main Course, Side Dish
Cuisine: Mexican
Keyword: Mexican bean quinoa recipe, Mexican Quinoa, Quinoa Bean Recipe, Quinoa Recipe
Servings: 2
Calories: 354 kcal
Author: Rupali Agarwal
Ingredients
  • 65 gm Quinoa 1/3 cup dry quinoa, cooked and fluffed
  • 60 gm Black beans 1/4 cup dry beans boiled and drained you can use canned also
  • 60 gm Red kidney beans 1/4 cup dry beans boiled and drained you can use canned also
  • 100 gm Celery  2 stalks of chopped
  • 150 gm Onion Slices of half of medium sized
  • 400 gm Peppers 2 pepers total julienned – use mulptiple colors if you have them
  • 150 gm Carrots matchsticks style
  • 100 gm Corns Half a cup of frozen
  • 1 tbsp Lime juice
  • 15 gm Cilantro Handful of chopped
  • 3 gm Green Chillies 3 chillies
  • 1 tbs Oil
Spices
  • 1 tsp Lemon pepper spice mix
  • 2 tsp Taco seasoning if you don’t have theses seasonings you can add salt, red pepper flakes, chilli powder, roasted cumin powder, black pepper and 1/2 a tsp of sugar
  • 1/2 tsp Salt As per taste
Instructions
Stove Top Version
  1. Heat around 1 tbs of oil in a wok
  2. Add 2 stalks of chopped celery; sauté it on high for a minute.

  3. After that add slices of half of medium-sized onion, sauté it. Don’t let it cook too much maintain the crunchiness of vegetables.

  4. Add half of each color julienned peppers( green, red, yellow and orange) you can use whatever color peppers you have in hand. Sauté all of them on high maintaining the crunchiness.

  5. Add around frozen corns and stir. 

  6. Add boiled and drained black beans ( you can use canned also). Give a good stir. 

  7. Add boiled and drained red kidney beans ( you can use canned also). Give a good stir.

  8. Add all the spices. I used 1 tsp of lemon pepper spice mix and 2 tsp of taco seasoning if you don’t have theses seasonings you can add salt, red pepper flakes, chilli powder, roasted cumin powder, black pepper and 1/2 a tsp of sugar stir everything.

  9. Add 1 cup of cooked and fluffed quinoa.
  10. At the end add lime juice of half lime and handful of chopped cilantro into quinoa and combined everything.
  11. Your Mexican quinoa is ready to serve with sliced avocado and enjoy.
Instant Pot Version
  1. Put Instant pot on high heat in saute mode.

  2. Heat around 1 tbs of oil in the pan.

  3. Add green chilies and chopped celery; saute it for a minute.

  4. Then add slices of half of medium-sized diced onion, saute it. Don’t let it cook too much maintain the crunchiness of vegetables.

  5. Add frozen fire roasted corn and match carrots. Add boiled & drained black beans and kidney beans (you can use canned also). Give a good stir. 

  6. Add washed and drained raw quinoa.Then add all the spices. I used 1 tsp of lemon pepper spice mix, 2 tsp of taco seasoning and salt. TIP: If you don’t have theses seasonings you can add salt, red pepper flakes, chilli powder, roasted cumin powder, blackpepper and 1/2 a tsp of sugar stir everything.

  7. Mix well to combine all ingredients.Add water equal to 1.25 times of quinoa volume.

  8. Close the Instant pot lid. Cancel the saute mode and set on pressure cook for one minute. Let the pressure release naturally.

  9. Open the lid, once the pressure is completely released.Then fluff the quinoa and incorporate the peppers at the same time.

  10. Close the lid again and let it sit for another 10 minutes. Peppers will be cooked using the existing heat and steam in the quinoa.

  11. Before serving add lime juice of half lime and handful of chopped cilantro into quinoa and combined everything. 

  12. Stir everything together and you Mexican Quinoa is ready to serve or pack.

Recipe Notes

Quinoa is now available in different varieties among which red, black and white varieties are most popular. Red and black quinoa are commonly used in cold salad. Most cooked quinoa recipes, such as this Mexican Quinoa recipeuse creamy white variety of quinoa.

Nutrition Facts
Mexican Quinoa Recipe
Amount Per Serving
Calories 354 Calories from Fat 90
% Daily Value*
Fat 10g15%
Sodium 70mg3%
Potassium 1268mg36%
Carbohydrates 56g19%
Fiber 13g54%
Sugar 9g10%
Protein 14g28%
Vitamin A 5015IU100%
Vitamin C 191.2mg232%
Calcium 113mg11%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.

11 thoughts on “Mexican Quinoa

    1. There are many ways you can cook Quinoa:
      1. On stovetop 1:2.5 quinoa to water ratio on low to medium heat covered with a lid ( add little salt and ghee) keep stirring in between around twice for even cooking. Takes around 20-25 minuets. Once done ✅ all water is absorbed by quinoa, switch off the heat and fluff it using fork.
      2. Directly in instant pot, 1:1.25 quinoa to water ratio. Add washed quinoa to inner pot add water little salt and ghee, put the lid back on closed position, make sure valve is on sealing, press manual/pressure cook button, cook for 4 minutes with NPR at the end. When pressure pin drops down fluff it with fork and transfer to serving bowl immediately.
      3. In IP pot in pot method, add quinoa to a Stainless steel pot which can fit inside the main inner stainless steel pot of IP. Add one cup of water in the main pot then put a trivet inside the main pot and quinoa pot on top of trivet with in that. The ratio should be 1:1.5 between quinoa and water. Put the IP lid back on closed position. Check the valve should be on sealing position, press the pressurecook/manual button. Cook for 6 minuets with NPR. When pressure pin drops down take out the quinoa pot fluff it with fork and k serve.

  1. 5 stars
    Excellent and easy to make. I made it in the instant pot using the tricolor quinoa and not only it’s delicious but so colorful. Everyone loved it!

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