Mexican Quinoa (Vegan)

People often share with me that quinoa is bland and often uninspiring. I used to think the same thing until I started to prepare it differently. Here is an easy, delicious, savory quinoa dish that has moisture because of the way it is prepared in a savory broth. Guarantee this recipe will inspire you to jazz it up and make it your own!

Let’s make Mexican quinoa, which is also vegan friendly. The main complaint I get for quinoa is that it’s bland and dry. This quinoa is loaded with moisture because it’s cooked in broth. Also, we will boost the flavor by adding in black beans, cumin, and red peppers.

Start by heating olive oil in a pot, then add garlic and red onions, stirring frequently for one minute. Then add quinoa and stir for another minute. Add veggie stock and cumin. Cover the pot and cook for about 20 minutes.

Now add black beans, bell peppers, fresh cilantro, and a pinch of sea salt and pepper. Stir it up and leave for an additional 10 minutes. Viola! It’s not only healthy and nutritious, but it’s also very easy to make.

You can customize your quinoa salad by adding diced tomato, chili powder, or corn. Also, you can top with fresh cilantro, lime zest, or avocado.

Enjoy your Mexican quinoa as a side dish, wrap it up or eat the way I do – a Mexican quinoa bowl that I love to eat for lunches and dinners.

Quinoa that you don’t use immediately, store in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

I hope you love my quinoa recipe. If you make this recipe, leave a comment below to tell me how you like it. I can’t wait to hear your impressions.