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Easy Mexican Quinoa


"I was craving Mexican, but didn't have a whole lot in the house, rather than go shopping I threw this together and liked it so much I figured I should share the recipe. Next time I'm going to try adding corn with the tomatoes and kidney beans, perhaps a Mexican cheese blend, and Greek yogurt rather than sour cream. Also, I used the Allrecipes top-rated recipe for taco seasoning rather than a packet from the store."
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40 m servings 341 cals
Original recipe yields 4 servings

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  1. Heat oil in a saucepan over medium-high heat; saute onion in hot oil until slightly softened, 1 to 2 minutes. Stir in quinoa and taco seasoning; saute until fragrant, about 1 minute.
  2. Pour water into quinoa mixture. Bring to a boil, reduce heat to low, cover the saucepan with a lid, and simmer for 15 minutes. Stir beans and tomatoes into quinoa mixture, cover the saucepan again with the lid, and simmer until quinoa is tender and water is absorbed, about 5 minutes more. Stir Cheddar cheese into quinoa, spoon into bowls, and top each with a dollop of sour cream.

Nutrition Facts

Per Serving: 341 calories; 12.8 g fat; 41.3 g carbohydrates; 13.8 g protein; 21 mg cholesterol; 1002 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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It was good, but there wasn't enough liquid, for the quinoa to get tender, so I ended up adding some chicken broth & cooking it longer. I also substituted canned, diced tomatoes, for the fresh. ...

This tasted great! I think I would like to try black beans in it next time, and some corn, like the submitter suggested. Great vegetarian meal. The only thing was it took mine about 6 more minut...

Great! I made a double recipe. I only had 1 packet of taco mix so I used some fresh garlic and individual spices for the second pack of taco mix. To make it very low fat, I just used olive oi...