Tex Mex Quinoa

Bowl of quinoa with sweetcorn and black beans

200g white Quinoa
2 Tomatoes
2 Tomatoes
1 Onion
50g of Red Beans
50g of Red Beans
50g of Red Beans
Tex mex spices (either ready mixed or a mix of: chili powder, paprika, garlic powder, salt, black pepper, cumin, onion powder)
Salt & pepper


Bring a pan of salted water to the boil. Add the 200g of Pearl Quinoa and let it cook for 12 minutes.

Whilst the quinoa is cooking, peel and chop the carrots. Add to the quinoa that is cooking.

Wash and cut the tomato into small cubes.

Chop onion and fry in a pan with a dash of olive oil.

Once onion soft, add corn, diced tomatoes and red beans, with the Tex Mex spices. Fry for 5 minutes.

Once the 12 minutes have elapsed from putting in the Quinoa, drain.

Mix cooked quinoa into frying pan and serve up.

Top Tip: Boil the carrot in the quinoa water while it is cooking. It will act as a broth.