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Mexican Quinoa

This is a super tasty & healthy vegan meal which is easy to prepare.


  • 1/3 cup quinoa
  • Approx 1 cup water
  • 1 tsp Massel chicken stock (Massel stocks are vegetarian)
  • 1/2 red onion chopped
  • 1/2 red capsicum chopped
  • 1 tsp olive oil
  • 1 tomato chopped
  • 1/4 cup red kidney beans
  • 1/4 avocado chopped
  • 1/2 tsp cumin
  • 1/2 tsp chilli flakes
  • 2 tbsp salsa
  • 1/4 cup cooked corn
  • NB - Measurements are all very approximate & can be altered according to how hungry you are & what you have in the fridge.


  1. Fry onion & capsicum in the olive oil in a non stick frypan or saucepan
  2. Add cumin & chilli, quinoa, about half a cup of water & powdered stock
  3. Leave to cook for about 20-30 minutes until quinoa is cooked through - I never know how much water to use so keep an eye on it & add more water as needed
  4. Once it is all cooked add in the kidney beans, tomato & corn to heat through
  5. Place in bowl & top with salsa & avocado


    Instead of the chilli & cumin you can use a generic taco seasoning mix.  It is also nice with some baby spinach mixed through it after cooking.

Recipe with thanks to Vicki Townsend

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