Easy healthy vegetarian Mexican quinoa recipe made with 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. You can make it in a pressure cooker or stove-top. Both version are presented here.
Mexican Quinoa is Great 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.
Mexican Quinoa is a great 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.
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.
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.
Some FAQs associated with 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.
Mexican quinoa is a recipe similar to mexican fried rice, but made with quinoa instead of rice. This makes the overall recipe much more healthy. Some cooking techniques differ due to the use of quinoa instead of rice.
Mexican Quinoa Recipe
Stove Top Version
- Heat around 1 tbs of oil in a wok
- Add 2 stalks of chopped celery; sauté it on high for a minute.
- After that add slices of half of medium-sized onion, sauté it. Don't let it cook too much maintain the crunchiness of vegetables.
- 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.
- Add around frozen corns and stir.
- Add boiled and drained black beans ( you can use canned also). Give a good stir.
- Add boiled and drained red kidney beans ( you can use canned also). Give a good stir.
- Add all the spices. I used 1 teaspoon of lemon pepper spice mix and 2 teaspoon 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 ½ a teaspoon of sugar stir everything.
- Add 1 cup of cooked and fluffed quinoa.
- At the end add lime juice of half lime and handful of chopped cilantro into quinoa and combined everything.
- Your Mexican quinoa is ready to serve with sliced avocado and enjoy.
Instant Pot Version
- Put Instant pot on high heat in saute mode.
- Heat around 1 tbs of oil in the pan.
- Add green chilies and chopped celery; saute it for a minute.
- Then add slices of half of medium-sized diced onion, saute it. Don’t let it cook too much maintain the crunchiness of vegetables.
- 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.
- Add washed and drained raw quinoa.
- Then add all the spices. I used 1 teaspoon of lemon pepper spice mix, 2 teaspoon 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 ½ a teaspoon of sugar stir everything.
- Mix well to combine all ingredients.
- Add water equal to 1.25 times of quinoa volume.
- Close the Instant pot lid. Cancel the saute mode and set on pressure cook for one minute. Let the pressure release naturally.
- Open the lid, once the pressure is completely released.
- Then fluff the quinoa and incorporate the peppers at the same time.
- 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.
- Before serving add lime juice of half lime and handful of chopped cilantro into quinoa and combined everything.
- Stir everything together and you Mexican Quinoa is ready to serve or pack.