Description
A simple and flavorful 5-ingredient Mexican Quinoa dish combining fresh corn, black beans, quinoa, cumin, and salsa for a quick and healthy meal.
Ingredients
Scale
Main Ingredients
- 1 cup fresh or frozen corn kernels
- 1 15 oz can organic black beans
- 3 cups cooked white quinoa (from 1 cup uncooked)
- 1 tablespoon ground cumin
- 1 cup jarred salsa
- Cilantro to garnish (optional)
Instructions
- Preheat and Cook Corn & Beans. Preheat a large skillet over medium heat. Add the corn kernels and black beans and cook until the corn is tender, about 3 minutes.
- Add Quinoa and Cumin. Add the cooked quinoa and ground cumin to the skillet and stir to combine. Cook, stirring constantly, until the quinoa is heated through and begins to get a little crunchy, about 3 minutes.
- Stir in Salsa. Stir in the jarred salsa and cook until everything is well combined and the quinoa starts to dry out slightly, about 2 minutes.
- Finish and Serve. Remove from heat and let the mixture cool for 5 to 10 minutes. Fluff the quinoa with a fork and serve. Garnish with cilantro if desired.
Notes
- For extra protein, add diced cooked chicken or grilled shrimp.
- You can use fresh or frozen corn depending on availability.
- Rinse and drain the black beans to reduce sodium and improve flavor.
- If you prefer a spicier dish, add chopped jalapeños or hot sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
