Description
A simple and flavorful 5-ingredient Mexican Quinoa recipe featuring fresh corn, black beans, cumin, and salsa. This quick and easy dish is perfect for a healthy lunch or dinner and can be garnished with fresh cilantro for added brightness.
Ingredients
Scale
Main Ingredients
- 1 cup fresh or frozen corn kernels
- 1 15 oz can organic black beans
- 3 cups cooked white quinoa (from 1 cup uncooked quinoa)
- 1 tablespoon ground cumin
- 1 cup jarred salsa
- Cilantro to garnish (optional)
Instructions
- Preheat Skillet: Preheat a large skillet over medium heat to prepare for cooking the vegetables and quinoa.
- Cook Corn and Beans: Add the corn kernels and black beans to the skillet and cook for about 3 minutes until the corn is tender, stirring occasionally.
- Add Quinoa and Cumin: Stir in the cooked quinoa and ground cumin. Continue cooking while stirring constantly for about 3 minutes until the quinoa is heated through and starts to get slightly crunchy.
- Incorporate Salsa: Add the salsa and stir well. Cook for another 2 minutes, allowing the mixture to combine and the quinoa to dry out a bit more.
- Cool and Fluff: Remove the skillet from heat and let the mixture cool for 5 to 10 minutes. Fluff with a fork before serving.
- Garnish and Serve: Optionally garnish with fresh cilantro leaves and serve warm.
Notes
- Use cooked quinoa prepared ahead of time or store-bought pre-cooked quinoa to save time.
- Frozen corn can be used as a convenient substitute for fresh corn.
- Rinse canned black beans to reduce sodium content if desired.
- Adjust the amount of salsa based on preferred spice level and moisture.
- Serve with a squeeze of lime juice for extra freshness if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 0 mg
