Mexican Quinoa

Easy Mexican Quinoa

If you’re looking for an easy recipe with plenty of flavors, my Mexican quinoa makes the perfect side dish to any meal or a meal on its own. It’s quick to make and can be stored and reheated¬†throughout the week (also suitable for freezing).

The great thing about this recipe is you can use just about any vegetables you have laying around, so it’s great a great way to use up the contents of your fridge. If you wanted a little more protein you could add chicken or tofu, which both work great with this recipe.

At only 171 calories per serving, this dish is a great healthy option for a light meal.

Mexican quinoa
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Mexican Quinoa

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

A Vegetable Mexican Quinoa Dish a perfect quick and easy meal or side dish. 

Servings: 4 People
Author: Claire Bladen

Ingredients

  • 2 cups Quinoa Dry
  • 1 cup Mushrooms Chopped
  • 1.5 Bell Pepper (Capsicum) Chopped
  • 1 Red Onion Chopped
  • 0.5 Courgette (Zucchini) Chopped
  • 2 Medium Tomatos Chopped

For Seasoning

  • 3 tsp Paprika
  • 3 tsp Cumin
  • 1 tsp Ground Ginger
  • 1 tsp Turmeric
  • 1 tsp Cayenne Pepper
  • 2 tsp Salt
  • 1 tsp Black Pepper

Directions

Prep the Quinoa
  1. Rinse quinoa using a fine sieve before cooking. 

  2. Add quinoa to a pan along with boiling water, covering the quinoa by a 1/2 inch. 

  3. Bring the pan to boil and allow to simmer until 80% of the water has been absorbed and the quinoa was swollen. Take off the heat, cover with a cloth and set to one side. 

Completing the dish
  1. Chop all vegetables and heat some oil in a pan.

  2. Fry vegetables for approx 5-8 minutes until cooked before mixing in the cooked quinoa. 

  3. Add the dry seasonings to the pan mixing them in with the quinoa and vegetables. Allow to cook for about 2 minutes. 

Macros (per serving)

CARB
31.5
PROTEIN
6.9
FAT
2.7
CALORIES
171
FIBER
6.1

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