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Stovetop Mexican Quinoa



  • 1 Tbsp olive oil

  • ½ cup diced onion1 small diced bell pepper1 tsp minced garlic1 jalapeno, diced small1 c dried quinoa, rinsed1 c chicken broth (can also use veggie broth or water)

  • 1 can black beans, drained and rinsed

  • 1 can diced tomatoes

  • 1 cup corn

  • 1 tsp chili powder

  • ½ tsp cumin

  • ¼ tsp pepper

  • Salt to taste

  • Toppings: diced avocado, lime juice, chopped cilantro, 2% cheese


  1. Heat olive oil in a large skillet over medium high heat. Saute onion and bell pepper for a few minutes until soft.  Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 additional minute.

  2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in 2-3 Tbsp lime juice, top with avocado, cilantro, 2% Colby Jack or Mexican blend cheese.

  3. Serve.

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