Easy Mexican Quinoa

This quinoa has been a staple in my meal prep as it’s SO easy to make. The beans + quinoa give me all the protein I need, so definitely try this out during your next Meatless Monday or meal prep. Total cook time is about 35 minutes, and I make enough to last me for the entire week!


  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1 cup uncooked quinoa, rinsed well and drained
  • 1¼ cups vegetable broth (low sodium)
  • 1 onion halve (diced)
  • ½ cup diced bell peppers (color based on preference)
  • 1 (15 ounce) can black beans, drained and rinsed – or you can cook your dry beans as desired.
  • 1 (14.5 oz) can diced tomatoes, with juices
  • 1 cup corn (frozen or can)
  • ½ teaspoon Pink Himalayan salt
  • ⅓ cup chopped fresh cilantro
  • 1 quarter of a lime, juiced
  • Avocado


  • Heat the oil in a medium saucepan over medium-high heat. Add the garlic, onions and bell peppers and sauté for about 1-2 minutes. Stir in the quinoa, broth, beans, tomatoes, corn and salt. Bring to a boil, then reduce heat to a simmer.
  • Cover and let cook for 20-25 minutes, until the liquid is fully absorbed. Remove from heat, fluff with a fork and stir in the cilantro and lime juice. Top as desired with avocado – or use as a stuffing in bell peppers!

    Photo from Damn Delicious – Recipe is an adaption.


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