• Prep Time: 10 minutes
  • Cooking Time: 15 minutes
  • Serves: 4

Mexican Style Quinoa

  • Recipe Submitted by on

 Ingredients List

  • 2 tbsp butter
  • 1/5 cup chopped bell pepper (multicolored)
  • 1 cup canned corn kernels
  • 1 cup cooked black beans
  • 2 cups cooked quinoa
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1 tsp dried oregano
  • salt to taste
  • 1/2 cup mild Elchilada sauce
  • 1 cup shredded Mexican cheese blend
  • to serve chopped avocado and fresh cilantro (optional)


Heat butter in a large skillet over medium-high heat. Saute bell pepper for about 3-4 minutes.
Reduce the heat to medium and add corn, beans and quinoa to the peppers. Cook , stirring occasionally for a few minutes, and then add the spices, salt and Enchilada sauce. Stir again and taste for the seasonings. Keep cooking for another 5 minutes.
Sprinkle the cheese on top of the quinoa and cover the skillet with tight lid. Reduce heat to low and wait for about 2 minutes to allow the cheese to melt.
Serve it with chopped avocado and fresh cilantro leaves on top.

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