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Mexican Quinoa

Mexican Quinoa

Summary

Servings 5
Time Needed Prep
Cook
Ingredients 12
Difficulty Medium

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Ingredients

  • 2 tbsp Ground Chipotle Powder
  • 1 tbsp Cumin Powder
  • 1 tbsp Ground Corainder
  • 1 tbsp Smoked Paprika
  • 1 Can Kidney Beans
  • 1 g Can Crushed Tomatoes
  • 1 Can Corn Kernels
  • 2 cups Quinoa Or Rice
  • 1 Red Capsicum, Chopped
  • 1 g Brown Onion, Chopped
  • 2 tbsp Minced Garlic
  • 4 cups Vegetable Stock

Nutrition Information

Qty per
465g serve
Qty per
100g
Energy 67.002kcalcal 14.400979478099kcalcal
Protein 2.958gg 0.63577351864448gg
Fat (total) 1.77gg 0.38043243002053gg
 - saturated 1.634gg 0.35120146364607gg
Carbohydrate 12.486gg 2.6836606334669gg
 - sugars 7.434gg 1.5978162060862gg
Dietary Fibre 3.318gg 0.71314960610628gg
Sodium 346.634mgmg 74.503285281207mgmg

Nutritional information does not include the following ingredients: Can Kidney Beans, Can crushed tomatoes, Quinoa or rice

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Mexican Quinoa

I love this dish because it is so versatile. Using it for dinner with meatballs one night, then using the left over’s the next day for quinoa fitters and eggs for breakfast and then making what’s left of that into a Mex frittata for lunch or dinner for everyone! This recipe make a lot and will stretch so far! not to mention tasty too! You can make it with spicy Mexican meatballs or even add a tomato salsa with natural yogurt!!

For more great recipes from The Fresh Life With Megan, check out her Facebook Page.

Mexican Quinoa

Method

  1. Heat a saucepan and add the onion, garlic and capsicum, cook these ingredients until soft.

  2. Add the remaining ingredients to the saucepan except for the kidney beans

  3. Cook all together for 20-25 minutes or until quinoa is almost cooked

  4. Add the kidney beans for the last 5 minutes

  5. Serve with Spicy Mexican Meatballs or with a tomato salsa

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Megan May

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