Tex-Mex Quinoa

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This Tex-Mex Quinoa is delicious and healthy. It’s full of flavor, not to mention it’s a filling and satisfying dish.

Prep Time: 15 minutes | Cook Time: 20 minutes | Cool Time: 30 minutes | Total Time: 1 hour, 5 minutes | Serves: 8-10

Most conversations with people go either, “What is quinoa?” or “I love quinoa!” Except for my husband who said, “What is sawdust doing in this bowl?” I love his sarcasm. He keeps me laughing.

So, what is quinoa? There are so many informative websites on this flowering plant. Check them out if you’re interested in learning more, but here is a quick low-down… To be technical, it is an edible seed that is classified as a whole grain. Growing in popularity as a health food, quinoa is high in fiber, protein, antioxidants, and nutrients. Some call it a “super-food.” There are over 120 different types of quinoa, although most of us are probably familiar with the common varieties found in our local grocers of white, red, and black (medicalnewstoday.com). The white variety is lighter in texture and flavor than the red and black, which are a little nuttier and crunchier. All three can be interchanged, but if you’re really into the particular characteristics, you can use the white variety for a replacement for rice, or in lighter, fluffier dishes. The red and black are good for heartier dishes. The black quinoa is slightly sweeter, although I’ve not personally cooked with it except in a blend with the white and red varieties. Quinoa is commonly found in grocery stores in the rice and dried beans aisle.

I really enjoy cooking with versatile (you’ll probably hear me use that word often!) ingredients. It’s like multi-purpose gadgets in the kitchen. It’s not a one-shot meal. Take lettuce, for instance. You can use it in a traditional salad or as a lettuce wrap, but it will always taste like lettuce. But take quinoa that can absorb all kinds of flavors and be mixed with various textures, and you’ve got a brand-new meal!

I was introduced to my first quinoa only about 3 years ago. I wasn’t very impressed so I avoided it for a while. Come to find out, there is so much you can do with it. Check out my Creamy Thai Quinoa recipe. Coconut milk turns this quinoa into a creamy dish full of Thai flavors of lemongrass, fish sauce, and curry. I’m currently working on an Arabic version with Ras el Hanout.

This Tex-Mex Quinoa is delicious and healthy. It’s full of flavor, not to mention it’s a filling and satisfying dish. There’s lots of fiber and protein here. If there’s a spice or vegetable you don’t care for in this recipe, omit it or exchange it – check out my Notes below the recipe. If you like Tex-Mex flavors, I think you’re going to enjoy this!

Adding a protein to this dish could turn this into a hearty meal. Marinated chicken or steak would be delicious, too.

Tex-Mex Quinoa

Pantry To Table
This Tex-Mex Quinoa is delicious and healthy. It’s full of flavor, not to mention it’s a filling and satisfying dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling time 30 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine Tex-Mex
Servings 8
Calories 443 kcal

Ingredients
  

  • 1 1/2 cups quinoa, rinsed, see Notes
  • 3 cups chicken or vegetable stock, lower sodium
  • 1/2 - 1 teaspoon kosher salt, see Notes
  • 12 ounces frozen sweet corn kernels, thawed
  • 15 ounces can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small red onion, diced
  • 1/3 cup fresh cilantro, chopped

Dressing:

  • 1/2 cup avocado oil, or other neutral oil
  • 3 tablespoons lime juice
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 3/4 teaspoon ground chipotle chile pepper
  • 3/4 teaspoon smoked paprika, hot or mild
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground white pepper
  • 1 1/2 - 2 teaspoons kosher salt, or to taste

Instructions
 

  • Place the stock in a medium saucepan over high heat and bring to a boil. Placing a lid on your saucepan will allow the stock to come to a boil quicker.
  • While the stock is coming up to a boil, make the dressing: In a 2-cup measuring cup, whisk all the dressing ingredients together. Taste for saltiness, tang from the lime juice, and any spice you’d like to adjust. Your quinoa is going to soak this up, so it needs to taste really flavorful. Set the dressing aside until ready to use.
  • Once the stock has reached a boil, lower the heat to low setting and stir in the rinsed quinoa.  Add the salt, stir, and bring to a simmer. See Notes on salt.
  • Cover and cook on low for 15 to 20 minutes, or until the liquid is absorbed.
  • Remove from the heat and allow to sit for 5 minutes before fluffing with a fork.
  • Scrape the quinoa into a large serving bowl and allow to cool to almost room temperature, gently stirring occasionally to help it cool faster.
  • To the quinoa add corn, beans, peppers, onion, and cilantro. Gently toss all the ingredients together.
  • Give the dressing another good stir and add to the quinoa and toss gently to disperse the dressing throughout. Taste the quinoa and adjust salt and lime juice. If time allows, let the quinoa’s flavors meld together for about 20 minutes. Stir, taste, and adjust any seasoning as needed. * Note – this dressing is meant to be enough to be absorbed into the quinoa. There won’t be any dressing sitting in the bottom of your bowl. The quinoa will remain fluffy.
  • The quinoa can be served at room temperature or covered and chilled in the refrigerator until ready to serve. It keeps refrigerated for 4 to 5 days.

Notes

Salt – Chicken stock brands will vary as far as sodium content, so be sure to taste the stock before you add the quinoa to see how much salt you really need. You’d hate to overdo it with no redemption.
Corn – You could use a can of corn here if that’s what you have on hand, but I would definitely drain the can very well, even give it a quick rinse. I like the frozen sweet corn. I make sure the bag says “sweet.” It can be bland if it’s just labeled “corn.” Allow frozen corn to thaw before adding to your quinoa. Or, use a fresh cob or two and shave the kernels off after cooking.
Beans – Here you could change things up a bit. Red beans would be good in this, too. Chickpeas would be good, but give a little different flavor than the black beans. Drain and RINSE the canned beans before you add them to the quinoa. You want to get the starchy liquid off the beans, and if you didn’t drain them, it would change the consistency of the quinoa. I empty my can of beans into a small colander and run them under water until the water runs clear and then give them a little shake to get any last water off.
Peppers – any color bell pepper would be good and colorful here. The red peppers seem to be sweeter than the other varieties. Of course, that could just be my experience.  A ¼” dice works well in this recipe. If you chop your veggies about the same size, it allows you to get a variety of veggies on each forkful!
Cilantro – Love the stuff! It’s delicious in this dish, and you can add as much or as little as you like. I used a packed 1/3 cup, but I would definitely add a little more to my own bowl.
Chipotle pepper (ground) – I love the smokiness and heat of this chile. The recipe calls for the powder form, but you can certainly use some of the adobo sauce and chiles from a can of chipotles. Adding from the can instead of ground chipotle will add some extra heat, so be sure that’s what you’re up for.
White pepper – this is becoming one of my favorite basic seasonings. It has a little bit more complexity to its flavor than black pepper. You’ll find that Asian dishes use white pepper more than black. I personally like the uniqueness of the white pepper, and how it is used in certain dishes to accentuate the food. Try it and see what you think.
Kosher salt – I use kosher salt in all my cooking. You’ll see it listed in most all my recipes. It is less salty than regular iodized table salt.  Its texture is easy to pinch and control when adding to dishes.
Lime juice – Fresh is better, but bottled juice will work just fine here. This ingredient is key in this dish. Taste as you go. Taste the dressing for the tang of the lime juice. Taste the final dish before you serve. I found that I sprinkled another teaspoon or two before I served the quinoa, just personal preference.
Avocado – If you love it, add it! Dice and add just before serving the quinoa or you’ll end up with mushy brown diced avocado which is totally unappetizing. You want the bright green and creaminess of the avocado to shine through, so don’t chop it too early.
Nutrition Facts
Tex-Mex Quinoa
Amount per Serving
Calories
443
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Tex-Mex, quinoa,
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