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Mexican Quinoa Recipe

A tasty vegetarian quinoa recipe, this meal has lots of crunch and taste. If you don’t have black or kidney beans, then chickpeas will work just as well. And if you’re not a fan of coriander, mint leaves are a delicious alternative.

Serves 4

Prep Time: 10 minutes
Cook Time: 15-20 minutes 


  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 green chilli, finely chopped
  • 200g quinoa
  • 250ml gluten-free vegetable stock
  • 1 x 400g tin of black or kidney beans, drained and rinsed
  • 1 x 400g tin of chopped tomatoes
  • 1 x 198g tin of sweetcorn
  • 1 tsp chilli powder
  • ½ tsp cumin
  • Salt and black pepper
  • 1 avocado, chopped
  • Juice of 1 lime
  • 2 tbsp fresh coriander, chopped
  1.  Heat the olive oil in a large pan over a medium-high heat and cook the garlic and green chilli for one minute, stirring frequently.
  2. Stir in the quinoa, vegetable stock, beans, tomatoes, sweetcorn, chilli powder and cumin. Season with salt and pepper.
  3. Bring to a boil, then cover, reduce the heat and simmer for about 12 minutes until the quinoa is cooked through.
  4. Remove from the heat and stir in the avocado, lime juice and coriander. Serve the quinoa immediately.

Per Serving 729kcals, 18.7g fat (3.4g saturated), 114.2g carbs, 7g sugars, 32.4g protein, 25g fibre, 0.26g sodium

This gorgeous recipe is courtesy of our sister website Easy Food is Ireland’s go-to source for all things food. It is the ultimate cooking and kitchen guide for home cooks, from fail-safe recipes to expert tips from our very own custom-built test kitchen. Visit for more great recipes, and don’t forget to pick up a copy of our magazine!

About the Author

eumom team 


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