mexican quinoa


  • 1 tbsp coconut oil
  • 1 tin chopped tomatoes
  • 2 -3 cloves garlic crushed
  • 1  fresh red or green chilli chopped (leave out if you don’t like it too spicy)
  • 1 red pepper chopped
  • 1 onion diced
  • 1 cup quinoa rinsed well
  • 1 cup boiling water or stock
  • 1 215g tin kidney beans
  • 1 small tin sweetcorn drained
  • 1 tsp chilli powder
  • 1/2 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • 1 tsp chilli flakes
  • Salt & pepper to taste
  • Avocado to serve (optional)


  1. Heat the oil in a large frying pan over medium heat, add the onion and fry for 5-10 minutes until softened, add the garlic, chilli and pepper to the pan and cook for a further 2 minutes.
  2. Add the quinoa, water/ stock, beans, tomatoes, spices and season with salt & pepper, bring to the boil then cover with a lid and reduce the heat and simmer for about 20 minutes until the quinoa is cooked (keep an eye on it).
  3.  A minute or so before the quinoa is cooked stir through the sweetcorn and once the quinoa is cooked stir in the jalapeños and top with chopped avocado.



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