Mexican Quinoa


Quinoa is something that I’m not too familiar with. I had cooked it a few times before making this recipe and I was pretty disappointed in it. I don’t think I even rinsed it properly. Then I found a box of pre-rinsed quinoa at the grocery store, and I was so excited. I knew it would be a game changer, and it was. It was so simple – as easy to prepare as rice – but much more nutritional. (Of course, you can still make this with quinoa that you rinse yourself.)


Pair that with some Mexican mix-ins and you have a healthy, meatless meal. Or you can serve this as a side dish with your favorite Mexican main.


Top with sour cream, cheddar cheese and some extra cilantro for an pop of flavor.

4.7 from 3 reviews
Mexican Quinoa
Prep time
Cook time
Total time
Serves: 6-8
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1¼ cups reduced-sodium chicken broth
  • 1 cup uncooked, pre-rinsed quinoa
  • 1 14.5-ounce can diced tomatoes with green chilies
  • 1 15.5-ounce can black beans, drained and rinsed
  • 1½ cups frozen corn kernels
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ cup chopped fresh cilantro
  • For topping:
  • Chopped fresh cilantro
  • Reduced-fat shredded cheddar cheese
  • Low-fat sour cream
  1. In large saucepan, heat the olive oil to medium-high heat.
  2. Add garlic and sauté until fragrant - about 30 seconds.
  3. Add remaining ingredients (minus the cilantro and the toppings) and bring to a boil.
  4. Reduce heat to low and simmer for 20 - 25 minutes.
  5. Stir in cilantro just before serving.
  6. Serve with toppings.

Recipe adapted from Annie’s Eats.

[nutrition-label id=4960]


  1. Debie says

    This looks delicious! One helpful hint that I found on pinterest! is to rinse the quinoa 3 times!! I mentioned this to a friend and the last time I saw her, she said she always thinks of me when she makes quinoa because it tasted so much better after rinsing it 3 times;-D Thanks for sharing your recipes!

  2. says

    Hi Melissa! I made this recipe tonight, using ingredients I had at home. I skipped the oil, garlic and cilantro and used a 10oz can of Ro-tel. It was really easy, and delicious even with the changes. We’ll definitely be making it again! :)

    • Melissa Belanger says

      I’m happy to hear that the recipe is easily adapted to suit different tastes (or what’s in the fridge)! I’m so glad you liked it. :)

  3. Brook says

    Just made this and I was surprised how good it came out! I have been looking for a good Quinoa recipe, tried a few that didnt come out very good. Thanks for the recipe!

  4. says

    I made this with a can of Green Chili enchilada sauce instead of tomatoes and green chilis, and no cilantro (didn’t have any) and it was yummy! I added 1/2 cup of mild salsa. My entire family loved it. Thanks for a great recipe!

    • Melissa Belanger says

      Awesome. Thanks for sharing your substitutions! It’s so nice to see how others make a recipe their own. Glad you liked it :)

  5. says

    Very good! I just used about 1 c of diced organic tomatoes from a jar so I needed to compensate and add more garlic and more salt. Oh, and I added chunked avocado to the bowl! But it got rave reviews from my kids. Love that!!!

  6. Michelle says

    I just made this! I left out the cheese and corn It was abdolutely delicious!I did all avocado with frest cilantro at the end. Ive posted a picture of it on my fb and ranted and waved to my friends! Thank you!!

  7. Lonnie says

    This was sooooo good! The last time that I made quinoa, it was horrible. I came across this recipe, and thought that I’d give it another shot. This did not disappoint. It will make for a good Lenten meal. Thanks for sharing!

  8. Pita says

    This was so delicious! Thanks so much for sharing! I will definitely be making on a regular basis. I did add extra cumin and a diced jalapeño pepper. So good!

  9. Tom says

    This recipe sounds great but I would be interested in seeing the nutritional information especially the sodium levels. Just reviewing the ingredients it looks like it would be very high.

  10. Wendy says

    I made this last night and it was absolutely amazaing. I used fresh tomatoes and japapeño peppers instead of Rotel and I added some oregano and a Tbs of lime juice at the end. I topped it with cubes avocado. It was divine (and I’m not even a quinoa person). Thanks for sharing the recipe.


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