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Salsa Verde Mexican Quinoa

  • Author: Mark
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


  • 1 tablespoon avocado oil (or olive oil)
  • 1 small onion, chopped
  • 1 cup uncooked quinoa
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1/4 cup salsa verde
  • 1 1/4 cup chicken broth
  • 1 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • pinch of kosher salt
  • ground black pepper to taste


  1. Heat oil in a large cast iron skillet over medium-high heat.
  2. Saute onions until translucent, about 5 minutes.
  3. Stir in quinoa, black beans, salsa verde, chicken broth and seasonings into skillet.
  4. Cover and bring to a boil.
  5. Reduce the heat to a simmer and cook for 20 minutes or until quinoa is tender and liquid is absorbed.
  6. Fluff quinoa with a fork. Serve immediately.


Even though I used salsa verde feel free to use your favorite salsa instead.