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Mexican Quinoa

Mexican Quinoa
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Mexican Quinoa

Mexican Quinoa


  • 1 cup fresh or frozen organic corn kernels
  • 1-15 oz. can Heinen’s black beans, rinsed and drained
  • 3 cups cooked tri-color quinoa, cooled completely
  • 1 Tbsp. ground cumin
  • 1 cup Heinen’s jarred salsa
  • Cilantro to garnish (optional)


  1. Preheat a large skillet over medium heat.
  2. Add corn and black beans and cook until corn is tender, about 3 minutes.
  3. Add cooked quinoa and cumin and stir to combine.
  4. Cook until quinoa is hot and begins to get a little crunchy, stirring constantly, about 3 minutes.
  5. Stir in salsa and cook until everything is combined and quinoa begins to dry out a little more, about 2 minutes.
  6. Remove from heat and let cool 5-10 minutes, then fluff with a fork and serve.
  7. Garnish with cilantro is optional.
Carla Iafelice

By Carla Iafelice

With a B.S. in Food and Nutrition, Carla brings her knowledge and passion for helping others to our Heinen’s Mayfield Village Wellness Department and Personalized Nutrition Center.

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