Mexican Quinoa with Lazy Guacamole – Easy High-Protein Packed Meal
Quinoa is one of my favorite foods. It’s healthy, tasty and really easy to prepare. Last week I published a recipe for Mediterranean Quinoa salad. You can find it here. What is so great about quinoa is that you can switch ingredients and adjust it to your taste in just a few simple steps! Today I’m sharing the Mexican Quinoa recipe! In addition to quinoa, it uses corn, black beans, tomatoes, and the rich texture of avocado to combine into a wonderful combination of flavors.
If you’re looking for a new Mexican dish or a healthy breakfast idea to start your day, this recipe is your ticket. This meal is a one-pot recipe and it only takes a minimal effort to put together.
The quinoa and beans make it a protein-packed meal – perfect for people who are looking for easy high-protein vegetarian meals. It’s served with guacamole – a creamy and delicious avocado-based dip that is most commonly associated with Mexican cuisine.
All you’ll need is to add a few crunchy tortilla chips and enjoy a tasty Mexican quinoa meal!
What Will You Need to Prepare a Healthy Mexican Quinoa?
What I love about this recipe is that it’s a one-pot meal. It’s really easy to make and even the quinoa is cooked right in the pan!
Here is what you’ll need to make this nutritious meal:
Serves: 4
Ingredients
Mexican Quinoa
- 1 cup uncooked quinoa, rinsed well
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 2 jalapeño peppers, seeded and chopped
- 1 ½ cups black beans (1 can), rinsed and drained
- 1 cup corn kernels, frozen or canned
- ½ can diced tomatoes
- 1 cup of water or vegetable broth or chicken broth
- ½ cup fresh cilantro leaves, chopped
- 1 lime, juiced
- 1 teaspoon salt
- freshly ground black pepper, to taste
- 1 teaspoon chili powder, optional
Guacamole
- 1 ripe avocado, peel and pit removed
- ½ garlic clove, minced
- ½ lime, juiced
- salt and pepper, to taste
How To Prepare This One Pot Mexican Quinoa?
Follow these steps to make this one-pot Mexican Quinoa:
- Heat some olive oil in a medium-sized pot and set over medium heat.
2. Add garlic, jalapeño peppers and cook for a minute just until they are soft and golden.
3. Add quinoa, water/broth, corn, beans, tomatoes, chili powder, and salt and pepper, and bring to boil.
4. Reduce heat, cover and let simmer for 20 minutes, or until quinoa is cooked and the liquid is absorbed.
5. Remove from heat, and stir in lime juice and cilantro.
6. Serve in bowls.
How To Make Lazy Guacamole?
Mash the avocado with a fork until smooth, stir in garlic, lime juice, salt and pepper to taste.
More Topping Ideas to Serve with Mexican Quinoa
My favorite way to serve this Mexican Quinoa meal is with avocados, salsa, poached egg, and tortilla chips. Here are a few more options:
- Shredded cheese
- Tortilla chips
- Sour cream
- Greek yogurt
- Hot sauce
How Long Does Quinoa Salad Last in The Fridge?
I made this delicious Mexican quinoa a few days ago and have been enjoying leftovers for lunches and dinners. You can easily store this quinoa meal in the fridge and reheat it before dinner. It doesn’t dry and keeps its tasty flavors. Some would even say it even gets better the day after! You can keep it in an airtight container in the fridge for 3 to 5 days.
Can You Freeze Cooked Quinoa?
Yes, you can! You can freeze cooked quinoa in the freezer for about 8 months. On the other hand, in the fridge, it only lasts about a week.
When storing a one-pot quinoa meal, with all the cooked vegetables, make sure not to freeze the avocado as well. It is better to eat it fresh.
How to Make Homemade Tortilla Chips?
Tortilla chips are easier to make than most people think! You can prepare homemade tortilla chips and take your Mexican quinoa bowl to a whole new level!
Here is a quick and easy homemade tortilla chips recipe.
What Will You Need to Make Your Tortilla Chips?
What Will You Need to Make Your Tortilla Chips?Tortilla Chips – Ingredients
- 1 cup olive oil or canola oil
- Corn tortillas (each tortilla will make 6-8 chips)
- Salt, to taste
How to Make Tortilla Chips?
Instructions
- Dry the tortillas in the oven at 200°F for 10 minutes. This will make them fry better and crispier.
2. Cut each tortilla into 6-8 triangles.
3. Meanwhile, preheat the oil in a medium pan.
4. Fry the tortilla chips for about 2 minutes until the chips get lightly brown and firm.
5. Move the tortilla chips to a paper towel-lined on a large plate.
6. Add your crunchy homemade tortilla chips to your Mexican quinoa.
Mexican Quinoa Stuffed Peppers
Another delicious way to eat this Mexican quinoa is stuffed inside bell peppers! I love preparing this dish for my family and guests. With the melted cheese on top of these Mexican quinoa stuffed peppers – they look and taste amazing and your guests will absolutely love it!
Follow these steps to make the Mexican quinoa stuffed peppers:
- Once the Mexican quinoa is ready, cut the bell peppers in half lengthwise.
2. Spoon the Mexican quinoa into bell peppers and place them on a baking tray.
3. Evenly spread shredded mozzarella and parmesan cheese on top of the peppers.
4. Bake in preheated oven for 20-25 minutes or until the peppers are tender and the cheese is melted.
5. Garnish with leaves and serve warm.
Bon Appetite!
Other Recipes You’ll Love:
Chocolate Balloon Bowls With Pistachio Mousse Recipe
Keto Turkey Stuffed Bell Peppers
Oven-Baked Chicken Breast with Mozzarella and Cherry Tomatoes
One Pot Mexican Quinoa with Lazy Guacamole
Ingredients
Mexican Quinoa
- 1 cup uncooked quinoa, rinsed well
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 2 jalapeño peppers, seeded and chopped
- 1 ½ cups black beans (1 can), rinsed and drained
- 1 cup corn kernels, frozen or canned
- ½ can diced tomatoes
- 1 cup of water or vegetable broth or chicken broth
- ½ cup fresh cilantro leaves, chopped
- 1 lime, juiced
- 1 teaspoon salt
- freshly ground black pepper, to taste
- 1 teaspoon chili powder, optional
Guacamole
- 1 ripe avocado, peel and pit removed
- ½ garlicclove, minced
- ½ lime, juiced
- salt and pepper, to taste
Instructions
How To Make Mexican Quinoa?
- Heat some olive oil ina medium-sized pot and set over medium heat.
- Add garlic, jalapeño peppersand cook for a minute just until they are soft and golden.
- Add quinoa, water/broth, corn, beans, tomatoes, chili powder, and salt and pepper, and bring to boil.
- Reduce heat, cover andlet simmer for 20 minutes, or until quinoa is cooked and the liquid isabsorbed.
- Remove from heat, and stir in lime juice and cilantro.
How To Make Lazy Guacamole?
- Mash the avocado with a fork until smooth, stir in garlic, limejuice, salt and pepper to taste.
