Quick & Healthy Mexican Quinoa

quinoa

🥗Healthier: cauliflower rice

💰Cheaper: brown rice

Cauliflower rice is lower in calories, while brown rice is often more affordable.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and high in protein, while canned beans save time and money.

corn

🥗Healthier: zucchini

💰Cheaper: frozen corn

Zucchini is lower in calories, while frozen corn is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is usually cheaper.

Rinse quinoa under cold water until water runs clear.

Combine quinoa and water in a saucepan and bring to a boil.

Reduce heat to low, cover, and simmer until quinoa is fluffy, about 15 minutes.

While quinoa cooks, heat olive oil in a skillet over medium heat.

Add diced red onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add black beans, corn, diced red bell pepper, cumin, and chili powder to the skillet.

Cook for 5-7 minutes, stirring occasionally, until vegetables are tender.

Fluff cooked quinoa with a fork and transfer to a large bowl.

Pour the vegetable mixture over the quinoa and gently combine.

Add lime juice, chopped cilantro, salt, and pepper to taste.

Toss everything together until well mixed.

Serve warm or chilled as a salad.

Cooking Techniques

Spice Level:

Dietary