Vibrant Mexican Quinoa

By Maggie Collins

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Prep Time Cook Time Total Time Servings
15 min 20 – 30 min 35 – 45 min



  1. Add the quinoa to a medium skillet and toast it at medium heat while completing the second step.
  2. Add ¼ cup of the vegetable broth to a medium pan, along with the garlic, onion, and jalapeno, and cook until the broth has evaporated. If it starts to stick, add a bit more broth as needed, one tablespoon at a time.
  3. Add the toasted quinoa to the pan, along with the beans, corn, the rest of the vegetable broth, and the spices.
  4. Bring it to a boil, cover, reduce the heat and simmer until the quinoa is cooked and all the liquid is absorbed (~ 20-30 minutes).
  5. Let it sit covered with the lid for an additional 10 minutes. Stir in lime juice, top with chopped cilantro and serve.