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Mexican Quinoa

Mexican Quinoa

  • Author: Jess Saunders
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 6 1x


  • 2 cups quinoa
  • 4 cups veggie stock (1 litre)
  • 2 leeks - rinsed and chopped
  • 3 cloves garlic - finely chopped
  • 2 tbsp tomato paste
  • 2 tsp cumin
  • 1 tsp chilli powder
  • 3 tsp ancho chilli (smoked paprika will work if you can't find ancho)
  • 1 cup sweetcorn
  • 1 tin black beans - drained and rinsed
  • 1 tin kidney beans - drained and rinsed
  • 1 tsp coconut oil
  • 1/2 juice of a lime

To serve:

  • Handful of fresh coriander
  • 3 avocados


  1. In a large saucepan, heat the coconut oil and fry the chopped leeks and garlic for a few minutes, until the leeks look translucent.
  2. Sprinkle the spices into the pan and then add the tomato paste.
  3. Pour in the quinoa and the stock, then simmer, uncovered, for 20 mins, stirring every now and then to make sure it's not sticking to the pan.
  4. Just before the quinoa is fully cooked add in the sweetcorn, black beans, kidney beans and the lime juice.
  5. Mix thoroughly and season with salt, if needed. The stock should add saltiness but make sure it's to your taste.
  6. Serve with fresh coriander and avocado.
  • Category: Lunch
  • Method: Stove-top
  • Cuisine: Mexican

Keywords: Mexican Quinoa