Summer Mexican Quinoa Recipe

Name: Summer Mexican Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Quinoa; 2 cups Vegetable Broth; 1 clove Garlic; 1 can (15 Oz. Can) Black Beans; 3/4 cups Diced Cucumber; 1/2 whole Avocado; 1 cup Grape Tomatoes; 1/4 cups Extra Virgin Olive Oil; 2 Tablespoons Lime Juice, Or More To Taste; 2 teaspoons Soy Sauce; 1 dash Honey; 1 teaspoon Chipotle With Adobo Sauce, Mashed; 1/2 teaspoons Cumin; 1 dash Chili Powder; 1 dash Dried Onion; 1 dash Hot Sauce; Salt And Pepper; 1 bag (about 6 Oz. Size) Spinach; 1/4 cups Goat Cheese Crumbled

Servings: persons

1 cup Quinoa
2 cups Vegetable Broth
1 clove Garlic
1 can (15 Oz. Can) Black Beans
3/4 cups Diced Cucumber
1/2 whole Avocado
1 cup Grape Tomatoes
1/4 cups Extra Virgin Olive Oil
2 Tablespoons Lime Juice, Or More To Taste
2 teaspoons Soy Sauce
1 dash Honey
1 teaspoon Chipotle With Adobo Sauce, Mashed
1/2 teaspoons Cumin
1 dash Chili Powder
1 dash Dried Onion
1 dash Hot Sauce
Salt And Pepper
1 bag (about 6 Oz. Size) Spinach
1/4 cups Goat Cheese Crumbled

1
Cook the quinoa in the veggie broth with the garlic (I used a rice cooker). Cool.
2
Drain and rinse the beans. Dice the cucumber and the avocado, halve the grape tomatoes. Add to the quinoa and mix (although if your avocado is really ripe, you might want to leave it off until the end).
3
Mix the oil, lime juice, soy sauce, honey, chipotle, cumin, chili powder, dried onion and hot sauce. Taste, add salt and pepper if you like, and add more of anything else you want. If you don't have chipotle or chili powder or dried onion, you probably won't miss it, but I had it so I used it.
4
Mix about 1/3 of the dressing (or a little more if you like) with the quinoa mixture.
5
Place some spinach on a plate and drizzle with some dressing. Scoop some of the quinoa mixture on top. Sprinkle with goat cheese!
6
Even though I don't like photographing food, this is really good! I ate it with a piece of grilled salmon.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 cup Quinoa, 2 cups Vegetable Broth, 1 clove Garlic, 1 can (15 Oz. Can) Black Beans, and more.

Yes, Summer Mexican Quinoa falls under the Soups & Stews 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.

That's it — enjoy your meal!

Summer Mexican Quinoa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions