This One Dish Mexican Quinoa recipe is an easy, meat-free weekend meal. Simply put all of the ingredients into one frying pan or Thermomix and wait 20 minutes! Gluten-free and vegan.
Put oil in a frying pan with onion and garlic, cook until softened (a couple of minutes)
Add the rest of ingredients except lime juice and coriander, bring to the boil then reduce heat and simmer, cook for approximately 20 minutes or until quinoa is cooked and sauce has reduced. If dish dries out simply add more water.
When cooked stir through coriander and lime juice. Serve with your choice of toppings.
Thermomix Instructions
Put zucchini and spinach in bowl on speed 6 for 4 seconds, put aside.
Put onion and garlic in bowl on speed 4 for 4 seconds, scrape down sides add oil and cook for 2 minutes @100c on speed stir.
Add the rest of ingredients and cook on @Varoma for 20 minutes on reverse and speed soft.
Add coriander and lime juice mix on speed 3 reverse for 5 seconds.
Serve with desired toppings.
SHORT DESCRIPTION
This One Dish Mexican Quinoa recipe is an easy, meat-free weekend meal. Simply put all of the ingredients into one frying pan or Thermomix and wait 20 minutes! Gluten-free and vegan.
DESCRIPTION
Put oil in a frying pan with onion and garlic, cook until softened (a couple of minutes)
Add the rest of ingredients except lime juice and coriander, bring to the boil then reduce heat and simmer, cook for approximately 20 minutes or until quinoa is cooked and sauce has reduced. If dish dries out simply add more water.
When cooked stir through coriander and lime juice. Serve with your choice of toppings.
Thermomix Instructions
Put zucchini and spinach in bowl on speed 6 for 4 seconds, put aside.
Put onion and garlic in bowl on speed 4 for 4 seconds, scrape down sides add oil and cook for 2 minutes @100c on speed stir.
Add the rest of ingredients and cook on @Varoma for 20 minutes on reverse and speed soft.
Add coriander and lime juice mix on speed 3 reverse for 5 seconds.
Serve with desired toppings.
INGREDIENTS
2 tbsp organic extra virgin olive oil 1 onion (white or red), diced 3 cloves fresh garlic, chopped 1 cup organic quinoa, rinsed well 400g tin organic black beans, rinsed and drained 2 cups spinach or silver beet 1 cup zucchini, grated 1 cup organic passata 1 cup vegetable stock ½ cup water ¼ tsp organic cayenne pepper (more if you like) 1 tsp organic ground coriander 2 tsp organic cumin powder Pink salt + black cracked pepper Juice of 1 lime + add more before serving if you like ½ cup fresh coriander
TOPPINGS: Extra coriander Coconut yoghurt (vegan) OR Organic full-fat plain yoghurt/sour cream Tortilla strips or oven cooked sweet potato chips
Method
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