Mexican Quinoa Recipe

4.66 from 26 votes

Easy healthy vegetarian mexican 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. Both stove top and instant pot version are presented here.

Prep Time15

Cook Time15

Total Time30

Course: Main Course, Side Dish

Cuisine: Mexican

Keyword: Mexican bean quinoa recipe, Mexican Quinoa, Quinoa Bean Recipe, Quinoa Recipe

Servings:

Calories: 354kcal

Author: Rupali Agarwal

Equipment

Ingredients

From Pantry

65 g Quinoa ⅓ cup dry quinoa, cooked and fluffed
60 g Black beans ¼ cup dry beans boiled and drained you can use canned also
60 g Red kidney beans ¼ cup dry beans boiled and drained you can use canned also
1 tbs Oil

Produce

100 g Celery 2 stalks of chopped
150 g Onion Slices of half of medium sized
400 g Peppers 2 pepers total julienned - use mulptiple colors if you have them
150 g Carrots matchsticks style
100 g Corns Half a cup of frozen
1 tablespoon Lime juice
15 g Cilantro Handful of chopped
3 g Green chilies 3 chillies

Spices

1 teaspoon Lemon pepper spice mix
2 teaspoon 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
½ teaspoon Salt As per taste

US Customary - Metric

Instructions

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.

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