Vibrant Mexican Quinoa

By Maggie Collins
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.
Nutrition Facts
4 servings per container
Serving size 1 ½ cup (407 g)
Amount per serving
Calories 210
% Daily Value*
Total Fat 2 g 3%
Saturated Fat 0 g 0%
Cholesterol 0 mg 0%
Sodium 780 mg 34%
Total Carbohydrate 38 g 14%
Dietary Fiber 9 g 32%
Total Sugars 8 g
Incl. 0 g Added Sugars 0%
Protein 11 g
Vitamin D 0 mcg 0%
Calcium 77 mg 6%
Iron 3 mg 15%
Potassium 240 mg 6%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet, 2,000 calories a day is used for general nutrition advice.

Bonus Tips

  • Keep leftovers in the refrigerator for up to seven days, or freeze for later use.
  • If you wish to reduce the sodium content, use low-sodium or salt-free ingredients.

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