There’s nothing I love more than a simple recipe. And this 6-Ingredient Mexican Quinoa is just that!
6 ingredients. Minimal cooking required. Spicy. Satisfying. Amazing for meal prep. The list goes on and on.
My clients love this recipe because it’s easy! And my personal chef clients love this recipe because it’s tasty 🙂
It’s also a very versatile recipe. You can add chicken, add cilantro, remove corn, substitute the black beans for pinto… the possibilities for customization are endless. You could also do cauliflower rice instead of quinoa and remove beans and add chicken if you are paleo.
This recipe has all the flavor with minimal ingredients because I used taco seasoning! Using taco seasoning for this recipe keeps it simple without having to use 10 different spice bottles. It’s a cooking hack that I love using to save both time and money!
- 2 cups white quinoa
- 4 cups chicken broth (or vegetable broth)
- 2 Tbsp. taco seasoning
- 1 cup frozen corn kernels
- 1 can black beans, drained and rinsed
- 1 cup pico de gallo
- In a large pot, add the quinoa, broth, and taco seasoning.
- Turn the heat to high and bring to boil. Once boiling, reduce to a simmer and cover.
- Let the quinoa simmer for about 15 minutes until most of the liquid is absorbed.
- Add in the corn kernels, turn off the heat, and cover. Let sit for 5 minutes.
- Lastly, add in the black beans and pico de gallo.
- Stir and enjoy!
Let me know in the comments below how you like the recipe and if you did anything to customize it to your liking.
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With joy and health,
P.S. If you love the simplicity of this recipe, check out my done-for-you meal plans that have easy recipes just like this!
