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!!

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Mexican Quinoa

Recipe by Stay at Home Mum

0.0 from 0 votes

Flavorful meatballs infused with Mexican spices, cooked in a zesty sauce, perfect as a main dish or a spicy appetizer.

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

Adjust servings

+

–

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

220

kcal

Total time

45

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 tbsp Ground Chipotle Powder

• 1 tbsp Cumin powder

• 1 tbsp Ground Corainder

• 1 tbsp Smoked paprika

• 1 Can Kidney Beans

• 1 gram Can crushed tomatoes

• 1 number Can corn kernels

• 2 cups Quinoa or rice

• 1 Red capsicum, chopped

• 1 gram Brown onion, chopped

• 2 tbsp Minced Garlic

• 4 cups Vegetable stock

Directions

• Heat a saucepan and add the onion, garlic and capsicum, cook these ingredients until soft.
• Add the remaining ingredients to the saucepan except for the kidney beans
• Cook all together for 20-25 minutes or until quinoa is almost cooked
• Add the kidney beans for the last 5 minutes
• Serve with Spicy Mexican Meatballs or with a tomato salsa

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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