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Monday, February 23, 2015

Yummy Mummy Monday: Mexican Quinoa by Everything's Better Sprouted

This last week Malika from Everything's Better Sprouted & I did a post swap. I traded her a DIY project  (see that here!) for one of her mouth- watering recipes and she didn't disappoint! Healthy, tasty, and quick to make (and delicious as leftovers!), this recipe is a winner all around for busy week nights. This is one talented lady in the culinary department and she's in training to become a health coach, so you know that she's got some great ideas that pack a healthy punch. It's been a lot of fun working with her and our family LOVED this dish! 

A little intro about this recipe from Malika:
I love quinoa! It's super easy to cook and it takes on the flavour of any seasoning you want. Quinoa is now on the list of "Super Foods" which might make it even more appealing. ;) Did you know that quinoa is full of fibre, iron, and zinc and is also a complete protein?! I love its nutty flavour and it's also a hit with my 5 year old son. Plus it cooks in just 15 minutes! It's great in a cold salad or used as a side to complete a meal. If you haven't tried quinoa yet this recipe is sure to make you fall in love! 


Yummy Mummy Recipe: Mexican Quinoa
Prep time
5 mins
Cook time
30 mins
Total time
35 mins

Author: Malika
Cuisine: Vegan, Gluten Free
Serves: 4

INGREDIENTS
§  1 cup of quinoa (rinsed)
§  1 cup of organic corn (I used frozen)
§  1 can of pureed organic tomatoes
§  1 can of black beans (rinsed)
§  1 cup of vegetable stock
§  ½ tsp cumin
§  1 tsp olive oil
§  1 clove of garlic, crushed
§  ½ tsp chill powder
§  ½ lemon or lime
§  2 tbs freshly chopped cilantro
§  1 ripe avocado
§  Optional: Goat cheese mozzarella or daiya vegan cheese to garnish

INSTRUCTIONS
  1. In a large pot or pan sauté the garlic in the olive oil over medium heat for 2 minutes.
  2. Now add your chill powder and cumin and cook for another minute.
  3. Add the tomatoes, stock, quinoa, corn and black beans, bring to a boil with the lid on and then turn the heat down to simmer for 25-30 minutes.
  4. Remove the quinoa form the stove, all the liquid should be absorbed. Add the cilantro, lemon juice and avocado.
  5. Sprinkle with cheese and enjoy!
(Tip: Use the leftovers as nacho topping!) 

A huge thank you to Malika for this yummy recipe! 
Make sure to check her out over on 


Malika Smith is the Blogger behind Everything's Better Sprouted. A mother, foodie, and health coach in training, she's passionate about eating real whole food that tastes good! It's hard to know what is and isn't good for you with all the fad diets these days,  and Malika uses her blog to help guide and inspire you to live your healthiest life. To learn more about Everything's Better Sprouted, hop over to the website & find her blog on social media: Facebook, TwitterInstagram, & Pinterest

You can also contact Malika via email at: malika@everythingsbettersprouted.com.


Logo & photo courtesy of Malika Smith, Everything's Better Sprouted