Get ready for a taste explosion with our Mexican Quinoa! This versatile side pairs perfectly with everything from tacos to grilled steak. With less than ten ingredients, it is a simple recipe that doesn't compromise on flavor.
You are going to love this easy to make Mexican style quinoa.
This delightful side dish isn't just delicious, it's versatile! It dresses up your dinner plate no matter what the main attraction is.
You can serve it alongside vegetarian tacos, enchiladas, or steak - the possibilities are endless.
The magic lies in its simplicity - with under 10 ingredients, it's an easy addition to your regular meal routine.
And let’s not forget the flavor - the quinoa is cooked in tomatoes, infusing it with a savory, mouth-watering Mexican-inspired taste, making it the perfect accompaniment to a diverse range of dishes.
This unassuming side dish is the hidden gem of your dinner spread, packing enough punch to have even the pickiest eaters asking for seconds.
Ingredients
- Vegetable Broth: A savory liquid that adds depth and richness to our dish. If you're out of vegetable broth, you can also use chicken or beef broth.
- Whole Peeled Tomatoes in Juice: These tomatoes bring an acidic flavor that balances the heat from the jalapenos. If you only have diced or crushed tomatoes on hand, they will work just as well!
- Avocado Oil: This oil is known for its mild flavor. Can't find it in your pantry? Olive oil or sunflower oil would make great substitutes.
- Jalapeno Chiles or Serrano: These peppers add a touch of spice to our dish. If you're not a fan of heat, you can use bell pepper instead. And remember, the seeds are where most of the heat lies, so feel free to remove them if you prefer a milder flavor.
- White Onion: This ingredient adds a sweet and slightly pungent flavor. Yellow or red onions can also be used if that's what you have on hand.
- Quinoa: A super seed packed with protein and fiber. If quinoa isn't your thing, you could substitute with rice or couscous. (Just make sure to adjust the cook time accordingly.)
- Garlic: Garlic brings an earthy, robust flavor. If you're out of fresh garlic, garlic powder can also work in a pinch.
- Smoked Paprika: This spice adds a smoky, sweet flavor. Can't find smoked paprika? Regular paprika or even chili powder can be used as a substitute.
- Cooked Black Beans: These beans add protein and texture to our dish. Remember to drain and rinse them first! You could also use frozen baby peas.
Step by Step
- Blend vegetable broth and tomatoes in a blender and set aside.
- Heat avocado oil to medium high and add chilis and onions. Cook for 4 minutes.
- Add quinoa, garlic, and smoked paprika. Cook for 3 minutes.
- Pour in tomato and broth mixture and bring it to a simmer.
- Reduce the heat to low, cover the pot, and let it cook for 30 minutes.
- With just 5 minutes left, add in black beans. Make sure they're drained and rinsed before you add them in.
- After a quick stir, recover the pot and let it cook for an additional 5 minutes.
- Remove the pot from the heat and let it sit for another 5 minutes.
Tips and Tricks
- Don't Skip the Rinse: Quinoa has a natural coating called saponin that can make it taste bitter. To avoid this, give your quinoa a good rinse under cold water before cooking.
- Get Creative with Your Ingredients: Don't be afraid to add your favorite veggies or proteins to this dish. It's incredibly versatile and can accommodate almost any addition.
- Use Quality Broth: Opt for a good quality broth when cooking your quinoa. It infuses the grains with a depth of flavor that plain water just can't match.
- Finish Fresh: Try finishing this dish with a squeeze of fresh lime juice and a sprinkle of cilantro for an extra pop of flavor.
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Mexican Style Quinoa
Ingredients
- 1 cup vegetable broth
- 15 ounces whole peeled tomatoes in juice
- ½ teaspoon organic canola oil
- 2 jalapeno chiles or serrano, seeded and diced
- 1 cup white onion diced
- 2 cups quinoa rinsed
- 1 teaspoon garlic minced
- 1 teaspoon smoked paprika
- 1 ½ cups cooked black beans drained and rised; or frozen peas thawed
Instructions
- Place vegetable broth and tomatoes in a blender and process until smooth. Set aside.
- Heat olive oil to medium high. Add chiles and onion and cook for 4 minutes. Add quinoa, then garlic and paprika and cook for 3 more minutes, stirring often. Add tomato mixture and bring to a simmer. Reduce heat to low and cover. Cook for 30 minutes.
- Add black beans or peas and recover. Cook for 5 minutes longer. Remove from heat and allow to sit for 5 more minutes. Fluff and serve.
Shannon Graham
Mexican food is my favorite! I would love to give this style of quinoa a try!