Mexican Quinoa

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This Mexican Quinoa makes a nice way to enjoy whole foods. If beans and quinoa are unfamiliar foods for you and you enjoy Mexican flavors, then this recipe will not disappoint. The original recipe with demo can be found at Adventist Healthy You, Joy of Eating by Maggie Collins.


  • 2 cups 1 batch cooked quinoa
  • 1 cup onions, chopped
  • 2 cloves garlic, minced
  • ½ minced jalapeño, optional
  • ¾ cup celery, chopped
  • ½ green pepper, diced
  • ½ red pepper, diced
  • ½ cup water*
  • 1 can black beans, drained and rinsed (280 gr/14 oz) or use home cooked
  • 1 can red kidney beans, drained and rinsed (280 gr/14 oz) or use home cooked
  • 1 can crushed tomatoes (398ml/15 oz)
  • 1 can tomato paste (156 ml/5.5 oz)
  • 1 cup corn, frozen or caned
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp chipotle powder
  • 2 Tbsp lemon juice


  1. In a large skillet sauté onions without oil until they begin to brown then add the garlic, jalapeño, celery, red and green pepper, and water. Cover pan and allow mixture to cook until celery is tender.
  2. Add the beans, tomatoes, tomato paste, and spices. Mix well to combine and bring mixture to boil.
  3. Mix in the cooked quinoa, corn, and lemon juice.
  4. Heat through and serve hot.


  • Instead of water, you can use cooking water from the beans. Cooking water from beans is full of nutrients. In this recipe the cooking water from the beans will be dark and will darken the sauce, but won’t affect the flavor. You decide.
  • For a thinner sauce add more water or cooking water from the beans.