Cheesy Mexican Quinoa
This Cheesy Mexican Quinoa recipe is perfect for a quick, healthy dinner. Make it vegetarian or add some leftover chicken and customize with your favorite vegetables!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: serves 4
Ingredients
Scale
- ⅔ cup quinoa, uncooked
- 1 ⅓ cup chicken or vegetable broth
- 1 Tbsp oil
- 1 bell pepper, diced (any color is fine)
- ½ cup onion, diced
- 2 cloves garlic, minced
- 1 ½ cups cooked black beans
- 1 tsp paprika
- 1 tsp cumin
- 1 ½ cup chicken, cooked (optional)
- ⅔ cup corn kernals
- 6 oz shredded Colby Jack or Mexican cheese
- ¼ cup milk
- Avocado & salsa for topping (optional)
Instructions
- In a small saucepan, combine quinoa and broth. Cover and bring to a boil. Reduce heat to simmer and cook 13-15 minutes.
- In a large saute pan, heat oil and saute peppers, onion and garlic for 5 minutes.
- Add beans, spices, chicken and corn and saute another 5 minutes.
- Add cooked quinoa, milk and cheese and stir until well combined.
- Serve warm and top with avocado and salsa if desired.
Find it online: https://www.theleangreenbean.com/cheesy-mexican-quinoa/
