5-Ingredient Mexican Quinoa Recipe | Yummly

5-ingredient Mexican Quinoa

Miranda Tait: "This was amazing. I read in some of the reviews t…" Read More
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  • 1 cup corn kernels (fresh, or frozen)
  • 15 ounces black beans (organic)
  • 3 cups white quinoa (cooked, from 1 cup uncooked)
  • 1 tablespoon ground cumin
  • 1 cup salsa (jarred)
  • cilantro (to garnish, optional)
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    NutritionView More

    Sodium52% DV1250mg
    Fat12% DV8g
    Protein67% DV34g
    Carbs36% DV109g
    Fiber72% DV18g
    Calories640Calories from Fat70
    Total Fat8g12%
    Saturated Fat1.5g8%
    Trans Fat
    Calories from Fat70
    Total Carbohydrate109g36%
    Dietary Fiber18g72%
    Vitamin A30%
    Vitamin C10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Miranda Tait a year ago
    This was amazing. I read in some of the reviews that it turned out dry, so I added a little bit of the juice from the black beans. I also melted butter in the pan before adding the corn and beans. Using spicy salsa made the flavor perfect.
    Seaman a year ago
    it was ok, but i learned that i dont like the taste of cumin. i will try it again, but will maybe use taco seasoning instead
    Tarah L. 2 years ago
    Excellent, easy, delicious and packed with protein and goodness!!
    Sarah Paullus 2 years ago
    Yum! I only added 1/2 cup of salsa, and topped with cheese and avocado. My kids gobbled it up happily, and we'll have leftovers for lunch!
    Kristina B. 2 years ago
    Very quickly and easily made. It is delicious too.
    Juli 3 years ago
    Terrific way to use leftover cooked quinoa. It was a little dry so I added 1/2 cup of red wine.
    yasmeen gallagher 3 years ago
    YUMMMYYYYY 5 stars + would make again
    Lauren Michelle 3 years ago
    We’ve had this several times now and my husband loves it. It’s a great recipe for when you need to make something but forgot haha
    Anna 3 years ago
    Great if you pre-cook quinoa and have the rest on-hand. Good for a weeknight dinner. I added peppers - but you could also add avocado at the end.
    Amna H. 3 years ago
    Loved it! Tasty and easy to take and can be made and kept in the fridge to take away for work next day
    Collins 3 years ago
    Very easy and delicious. I substituted asparagus for celery and it was great!
    Pamela Michelle L. 3 years ago
    Super easy to make and delicious... I used 1/2 tblsp instead of 1 I don't like spicy that much
    Vera 3 years ago
    very delicious!!! This dish will appear frequently in my kitchen. I left out the cilantro, but added 2 small peeled tomatoes and some garlic. Palce lizać [you can lick your fingers!!!!
    Debbie H. 3 years ago
    Looks delicious and am going to try it today but one query...is the nutritional info of 470 calories and 21g protein for all 5 portions? If so I think that may confuse people. Also, the nutrition info on the chef's site says 29 calories and 1g of protein per serving - but that sounds too low! Please can this be checked? Thank you! I think the protein content is closer to 10g per serving.