Go Back
0 from 0 votes
Quick Mexican Quinoa
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

Course: Main Course, Side Dish
Author: Tiffany - My Busy Kitchen
  • 1 cup quinoa, rinsed (3 cups cooked)
  • 2 cups water or stock to cook quinoa (I used veg base with water)
  • 2 tbsp olive oil
  • 1 cup bell peppers, diced
  • 2 cloves garlic, minced
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/4 tsp cayenne - more if you like to turn up the heat!
  • 1 can tomatoes with chilies
  • 2 cups frozen corn
  • Optional Toppings: shredded cheese, sour cream, guac, lime
  • salt & pepper
  1. Add rinsed quinoa to a pot with the water or stock. I used a vegetable base in my water for a deeper flavor. Heat to a boil, then reduce to low and cover for 15 minutes.

  2. While the quinoa is about halfway done, heat a large skillet to medium and add the olive oil and peppers. Cook for 6 minutes, moving them around the pan periodically.

  3. Add the minced garlic and cook for 1 minute.

  4. When the quinoa timer has gone off, turn off the heat, leave covered and let sit for 5 minutes. 

  5. Back to the skillet...Add the garlic powder, onion powder, cumin, oregano and cayenne to the peppers and cook together for 1 minute to toast the spices and bring out their magical powers.

  6. Add the tomatoes with chilies and mix together. Cook 1 minute to warm through. 

  7. Fluff the quinoa with a fork and then add to the skillet with the pepper and tomato mixture. Combine all ingredients for a couple of minutes over the heat.

  8. Add the corn. Stir to combine and cook 5 minutes, stirring occasionally.

  9. TASTE! Adjust seasoning if needed.

  10. Optional toppings include: cilantro, shredded cheese, guacamole, sour cream and/or lime.