MexiQuinoa
Looking for a healthy twist on Spanish rice? MexiQuinoa is a vibrant and flavorful side dish packed with corn, black beans, salsa, and Mexican spices.
Equipment
- Large saucepan with lid (for quinoa)
- Large mixing bowl
- Fork (for fluffing quinoa)
- Cutting board and knife (for optional toppings)
Ingredients
For the MexiQuinoa:
- 4 cups 940 ml water
- 2 cups 336 g dry quinoa
- 2 cups 420 g yellow corn kernels
- 1 can 15 ounces, or 420 g black beans, drained and rinsed (pinto beans can be substituted)
- 1 can 4 ounces, or 112 g nacho-style sliced jalapeño peppers, drained
- 1 cup 235 ml chunky salsa
- 2 tablespoons 30 ml extra-virgin olive oil
- 1 tablespoon 15 ml lemon or lime juice
- ¼ teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano or 1 tablespoon [4 g] fresh oregano
- Salt and pepper to taste
Optional Toppings:
Instructions
Prepare the Quinoa:
- In a large saucepan, bring the water to a boil.
- Stir in the quinoa, return to a boil, then reduce the heat to low.
- Cover and cook for 10–12 minutes, or until the water is fully absorbed and the quinoa “tails” unfurl.
- Remove from heat, fluff the quinoa with a fork, cover again, and let sit for 10 minutes.
Combine Ingredients:
- While the quinoa is cooling, combine the corn, black beans, jalapeño peppers, salsa, olive oil, lemon or lime juice, cumin, garlic powder, onion powder, red pepper flakes, oregano, salt, and pepper in a large mixing bowl.
Mix and Serve:
- Add the cooked quinoa to the bowl with the other ingredients.
- Mix thoroughly to combine.
- Serve immediately or refrigerate to let the flavors meld together.
Add Optional Toppings:
- If desired, top with diced bell pepper, red onion, chopped cilantro, and diced tomatoes before serving.
Nutrition values
Calories: 180 kcal | koolhydraten: 29 g | Eiwitten: 6 g | Vet: 5 g | Suiker: 2 g