UM Recipe: Mexican Quinoa

This is one of manager Tory’s favorite meals to make at home because it’s healthy, easy, and inexpensive. It re-heats well, too, so you can bring it to work for a healthy leftover lunch.

Try making it yourself and share photos with us on instagram @urbanmed !

Yield: about 6 servings

2 tsp. olive oil
2 cloves garlic, minced
3-4 jalapeños, seeded and finely chopped
1 cup uncooked quinoa, rinsed well and drained
1¼ cups vegetable broth
1 can (1½ cups) black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, with juices
1 cup frozen corn (or kernels cut from 2 cobs of corn)
½ tsp. kosher salt
1/3 cup chopped fresh cilantro
1 quarter of a lime, juiced

To finish: 
Shredded cheese, sour cream, salsa, and/or avocado


Heat olive oil in a medium saucepan over medium-high heat. Add garlic and jalapenos to the pan and saute until fragrant, about 1 minute. Stir in the quinoa, veggie broth, beans, diced tomatoes, corn, and salt to the pan. Bring to a boil. Reduce the heat to medium-low and cover. Simmer for about 25 minutes, or until the liquid is fully absorbed. Remove from the heat. Stir in the cilantro and lime juice. Serve as desired with cheese, salsa, avocado, and/or sour cream.