Mexican Quinoa with Pepita Cilantro Sauce

Elevate your weeknight dinner with this vibrant and nutritious Mexican Quinoa with Pepita Cilantro Sauce! Packed with protein-rich quinoa, black beans, and sweet corn, this one-pan wonder is bursting with bold flavors, thanks to a savory spice blend of cumin and chili powder. The star of the dish is the creamy, zesty Pepita Cilantro Sauce, made with fresh cilantro, nutty pepitas, lime, and a hint of jalapeño for optional heat. Topped with buttery avocado slices and served with lime wedges for a tangy finish, this recipe is perfect for a hearty vegetarian meal that’s gluten-free, dairy-free, and irresistibly delicious. Quick to make and beautifully versatile, it’s ideal for meal prep or impressing guests with a wholesome, flavorful dish!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 cup canned black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 1 cup diced tomatoes with green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 whole lime, juiced
• 1 cup fresh cilantro, chopped
• 1 cup raw pepitas (pumpkin seeds)
• 1 cup unsweetened almond milk
• 1 whole jalapeño, seeded and chopped (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 whole avocado, sliced (for garnish)
• 4 pieces lime wedges (for garnish)

Directions

Step 1

Rinse the quinoa under cold water in a fine-mesh sieve.

Step 2

In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

Step 3

While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.

Step 4

Add the minced garlic, ground cumin, and chili powder to the skillet. Cook for an additional 1 minute to toast the spices.

Step 5

Stir in the black beans, corn, and diced tomatoes with green chilies. Cook for 5-7 minutes, allowing the flavors to meld. Remove from the heat and set aside.

Step 6

To prepare the pepita cilantro sauce, combine the fresh cilantro, raw pepitas, almond milk, lime juice, jalapeño (if using), salt, and black pepper in a blender or food processor. Blend until smooth and creamy.

Step 7

To serve, divide the cooked quinoa among four bowls. Top with the black bean and vegetable mixture. Drizzle the pepita cilantro sauce generously over the top.

Step 8

Garnish with sliced avocado and lime wedges. Serve immediately and enjoy!

Nutrition Facts

Serving size	(2388.8g)

Amount per serving	% Daily Value*
Calories	2246.9

Total Fat 118.0g	0%
Saturated Fat 16.8g	0%
Polyunsaturated Fat 2.0g
Cholesterol 0mg	0%
Sodium 4790.6mg	0%
Total Carbohydrate 246.4g	0%
Dietary Fiber 54.2g	0%
Total Sugars 29.7g
Protein 88.1g	0%

Vitamin D 87.8IU	0%
Calcium 874.3mg	0%
Iron 30.0mg	0%
Potassium 4474.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.2%

Protein: 14.7%

Carbs: 41.1%