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One pan mexican quinoa 


  • 1 small red onion, chopped

  • 3 cloves of garlic, minced

  • 2 bell peppers, chopped (I used an orange and a red one)

  • 1 cup quinoa

  • 1 1/2 cup vegetable broth

  • 3 cups canned crushed tomatoes

  • 1 15 oz can black beans

  • 2 cups frozen corn

  • 1 tablespoon paprika powder

  • 1/2 tablespoon cumin

  • juice of one lime

  • 2 green onions

  • 1 cup fresh parsley, chopped

  • salt, to taste

  • black pepper, to taste

  • red pepper flakes

  • 1 avocado, to serve


1. Heat some oil in a large pot or pan and sauté the onion for 2-3 minutes or until it becomes translucent.
Then add the garlic and the bell pepper and cook for another 2 minutes on high heat.
2. Add the rest of the ingredients except for the lime juice, the green onions, and the parsley.
3. Cover with a lid and cook for 20 minutes. Then stir in the lime juice, the green onions, the parsley and
season with salt, pepper, and red pepper flakes. Serve with avocado on top.
4. If you are following my Slim down plan, you can take away the beans and corn.

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