Mexican quinoa pilaf Recipe

Name: Mexican quinoa pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry quinoa; 6 mushrooms; 1 jalapeno; 1 cup bell pepper; 1/2 can black beans, Drained rinsed; 1/2 can corn, drained; 1 clove garlic minced; 1 small white onion , diced; 1 salt pepper; 1 cup green onions diced

Servings: persons

1 cup dry quinoa
6 mushrooms
1 jalapeno
1 cup bell pepper
1/2 can black beans, Drained rinsed
1/2 can corn, drained
1 clove garlic minced
1 small white onion , diced
1 salt pepper
1 cup green onions diced

1
Wash and rinse quinoa with a mesh strainer .
2
Let dry.
3
Heat up a sauce pan and add quinoa.
4
Stir for a couple minutes until toasted.
5
Add 1 1/2 cups water and bring to a boil.
6
Cover and simmer for 15 to 18 minutes.
7
Fluff with fork.
8
While quinoa is cooking , oil up a saute pan and add onion .
9
Cook for a couple minutes
10
Add sliced mushrooms, garlic, bell pepper, and jalapeno.
11
After a few minutes add black beans, green onions,and corn.
12
Saute until quinoa is done.
13
Add quinoa to pan and fold in
14
If you looking to jazz it up.Top with cilantro, avocado, and a squeeze of lime.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup dry quinoa, 6 mushrooms, 1 jalapeno, 1 cup bell pepper, and more.

Yes, Mexican quinoa pilaf falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican quinoa pilaf

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