If there’s one thing that you should know about me when it comes to cooking, it’s this: I’m the world’s slowest cook. Seriously. If a recipe estimates it’ll take an hour, it usually takes two. I don’t know what it is about me, but I just cannot cook quickly. So you should know that I mean it when I say that this first recipe I’m sharing with you all is quick and easy!
I also want to note that I love cooking blogs, but I HATE scrolling for 5 minutes to get to the recipe. So, I’m not going to be writing out an entire essay and including a hundred pictures here. All I’ll say is that if you love Mexican food and recipes that are ready in less than 30 minutes, then you’ll love this Easy Mexican Quinoa Recipe!
**This is a simplified version of a recipe originally found on Damn Delicious. Check out their website for more tasty recipes!**
Easy Mexican Quinoa
Difficulty: Beginner4
servings5
minutes20
minutes25
minutesIngredients
1 cup uncooked quinoa
2 cups vegetable broth
1 can diced tomatoes
1 can black beans, rinsed and drained
1 can sweet yellow corn, rinsed and drained
1 tsp chili powder
1/2 tsp cumin
1 tsp sriracha, plus more for topping
Garlic powder to taste
Salt and pepper to taste
2 avocados, diced
Shredded Mexican cheese, for topping
Directions
- Pour quinoa and vegetable broth into a medium saucepan. Bring to a boil, then lower heat and simmer, covered, for 15 minutes.
- While quinoa is cooking, rinse and drain the black beans and corn.
- When the quinoa is finished cooking, stir in the diced tomatoes, black beans, and corn. Turn the heat up to medium.
- Stir in the chili powder, cumin, and sriracha.
- Add garlic powder, salt, and pepper to taste.
- Cook for 5 minutes or until warm, stirring frequently so the quinoa doesn’t stick to the bottom of the pan.
- Remove from heat and divide into bowls. Top each bowl with 1/2 diced avocado, sriracha, and shredded Mexican cheese. Enjoy!
