Mexican Quinoa


Servings: 4  –  Total time: 30 minutes


  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 4 servings uncooked quinoa, rinsed and drained
  • 2 cups vegetable broth
  • 1 can black beans, rinsed and drained
  • 1 tomato, diced
  • 1 cup frozen corn
  • 1/2 teaspoon salt
  • shredded cheese
  • sour cream


  1. Heat olive oil in a large saucepan over medium-high heat. Add garlic and sauté for 1 minute.
  2. Stir in uncooked quinoa, broth, beans, tomato, corn, and salt and bring to a boil. Redue heat to medium and cover. Allow to simmer for about 25 minutes or until liquid is absorbed.
  3. Serve with cheese and sour cream.

Adapted from Annie’s Eats’ Mexican Quinoa recipe.


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