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! My family and I are big fans of Mexican food so whenever we find ourselves in Doral, FL, we are always sure to pay a visit to the Francisca restaurant. If you’re planning a visit, perhaps for an event or special occasion, be sure get in touch beforehand which you can do by following this link – www.franciscarestaurant.com/contact-us/.
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
§ 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
  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, Twitter, Instagram, & Pinterest!
You can also contact Malika via email at: malika@everythingsbettersprouted.com.
Logo & photo courtesy of Malika Smith, Everything’s Better Sprouted


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