Mexican Quinoa Stir Fry


  • 170g of Quinoa
  • 500ml of Stock
  • 1 Tablespoon of Paprika
  • 1 Teaspoon of Cumin
  • 1/4 Teaspoon of Cinnamon
  • 2 Tablespoons of Olive Oil
  • 2 Cloves of Garlic, Minced
  • 1 Onion, Diced
  • 100g of Cherry Tomatoes
  • 1 x 400g Tin of Black Beans
  • 1 x 250g Tin of Sweetcorn
  • 1 Lime

This is the best dinner when you have an empty fridge but a stocked pantry. If you already have quinoa cooked, it takes 10 minutes from start to finish but either way it’s on the table in under 30 minutes.

Add the quinoa and stock to a saucepan and cook on medium heat with the lid on until all of the liquid has been absorbed. Then set it aside to steam with the lid on.

When the quinoa is cooking, add the olive oil to a large frying pan on medium heat with the spices and onion. Let them cook for about 3 minutes until starting to soften. Then, add in the garlic and the cherry tomatoes. Cook for about 5 minutes until the onions are soft and the tomatoes are starting to burst.

Drain and rinse the black beans and sweet corn and add them to the pan and toss well. Then add the quinoa and squeeze over the juice of half the lime. Cook tossing regularly, until heated through.

Serve with guacamole and coconut yoghurt and a wedge of lime.

One Comment to Mexican Quinoa Stir Fry

  1. Jo says:

    Made this last night, it was super-easy & delicious – tasty and the sweetcorn added a nice pop. Doesn’t feed 4 in our greedy household though! Thank you 🙂