Tex-Mex Quinoa
Prep Time: 15 minutes | Cook Time: 20 minutes | Cool Time: 30 minutes | Total Time: 1 hour, 5 minutes | Serves: 8
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!
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
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.
