Description
A simple and flavorful 5-ingredient Mexican Quinoa recipe combining tender corn, black beans, aromatic cumin, and zesty salsa for a quick and nutritious meal.
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 and Cook Corn and Beans: Preheat a large skillet over medium heat. Add corn and black beans and cook until the corn is tender, about 3 minutes.
- Add Quinoa and Cumin: Stir in the cooked quinoa and ground cumin. Cook, stirring constantly, until the quinoa is hot and starts to get a little crunchy, about 3 minutes.
- Combine with Salsa: Stir in the salsa and cook until everything is combined and the quinoa begins to dry out slightly, about 2 minutes.
- Cool and Serve: Remove from heat and let the mixture cool for 5 to 10 minutes. Fluff with a fork before serving.
- Garnish: Optionally garnish with fresh cilantro before serving.
Notes
- You can substitute black beans with pinto beans if preferred.
- For a spicier kick, add diced jalapeños with the salsa.
- If using frozen corn, thaw before cooking.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in a skillet or microwave.
- To make this recipe vegan, ensure the salsa used contains no animal products.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg
