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Mexican quinoa
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Mexican Quinoa

A Vegetable Mexican Quinoa Dish a perfect quick and easy meal or side dish. 
Course Main Course, Side Dish
Cuisine Mexican
Keyword Mexican, Quinoa, Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 People
Calories 171kcal
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

Instructions

Prep the Quinoa

  • Rinse quinoa using a fine sieve before cooking. 
  • Add quinoa to a pan along with boiling water, covering the quinoa by a 1/2 inch. 
  • 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

  • Chop all vegetables and heat some oil in a pan.
  • Fry vegetables for approx 5-8 minutes until cooked before mixing in the cooked quinoa. 
  • Add the dry seasonings to the pan mixing them in with the quinoa and vegetables. Allow to cook for about 2 minutes. 

Nutrition

Calories: 171kcal | Carbohydrates: 31.5g | Protein: 6.9g | Fat: 2.7g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 0.8g | Sodium: 93.4mg | Potassium: 487.4mg | Fiber: 6.1g | Sugar: 5.7g | Vitamin A: 1746.5IU | Vitamin C: 72.5mg | Calcium: 64.8mg | Iron: 4.6mg