Mexican Quinoa Print this recipe Send to a friend  

Other Mains:

Italian MoussakaItalian Moussaka
Asian Salad with Tofu and MushroomAsian Salad with Tofu and Mushroom
Peter Singer's Red Lentil DahlPeter Singer's Red Lentil Dahl
Cashew Nut Roast with Sage and Onion StuffingCashew Nut Roast with Sage and Onion Stuffing
Tofu, Tahini and Pumpkin BakeTofu, Tahini and Pumpkin Bake

< More recipes

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

Share This: Stumble This Digg This Add to MySpace Add to Facebook Hugg This More... is an initative of Animals Australia, Australia’s most dynamic national animal protection organisation. More »