Mexican Inspired Quinoa

quinoa bowl.jpg

Serves 4 as an entré or side


  • 1 1/3 cups quinoa

  • 2 2/3 cups water

  • 1 can tomatoes

  • 1 large red onion

  • 2 cloves garlic minced

  • 1 can black beans

  • 2 tbsp nutritional yeast

  • 1 tbsp cumin

  • 1 tbsp coriander

  • 1 tbsp paprika (sweet or smoked)

  • 1 tbsp oil

  • Salt to taste


In a large saucepan, heat oil over medium heat. Add the onion and garlic and cook for 5 minutes until soft, stirring occasionally.

Add rinsed quinoa, water, tomatoes and bring to boil, over a low heat simmer, covered for 15 minutes, until tender (the mix will still be quite wet).

Add black beans to the quinoa and tomato mix and allow to sit on the stove covered for a further 10 minutes. Season to taste.