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Mexican Quinoa

Mexican Quinoa

A quick and easy meal, filled with zest and health: Mexican Quinoa! Your family’s hungry; it’s time for dinner!


  • 2 ¼ cups water
  • 1 ½ cups quinoa
  • 15 oz. can diced tomatoes no drained (mixed seasoning tomatoes, jalapeños or fire-roasted diced tomatoes will all work)
  • 15 oz. can black beans, drained and rinsed
  • 15 oz. can corn, drained
  • Two big red bell peppers chopped
  • 1 tablespoon fresh lime juice
  • ½ teaspoon chili powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon chopped fresh cilantro
  • Optional: chopped green onion
  • Toppings: guacamole, salsa, vegan sour cream or plain Greek yogurt, dairy free cheese, etc.


  1. In a medium-size skillet, add the quinoa, water, can of tomatoes together and bring the liquid to a boil.
  2. Reduce heat to simmer on medium-low, for 12–18 minutes or until quinoa is done and liquid is fully absorbed.
  3. Optional: Add a splash of water or vegetable broth while cooking, if needed.
  4. Mix in black beans, corn, lime juice, bell peppers, green onion, and spices to taste and stir.
  5. Spoon into bowls and serve warm with guacamole, salsa, and the rest of your toppings
Mexican Quinoa
Author: Tim-McComsey

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