We love this vegan Mexican quinoa, in fact, we just love Mexican food. It’s never better than when it’s made from scratch, so put those fajita kits down and give this a go!
This vegan Mexican quinoa is full of protein, starting with the quinoa (a lot of people think it’s actually a carb), as well as the black beans and kidney beans. When served with avocado it’s packed with even more protein.
We always make this recipe in a big batch on a Sunday and eat it for lunch throughout the week. It makes all the difference when you’re busy. If a punk’s got to go to work, you might as well have a tasty, vegan and healthy lunch, packed full of protein, to power you through the day.
- 2 cups quinoa
- 4 cups veggie stock (1 litre)
- 2 leeks - rinsed and chopped
- 3 cloves garlic - finely chopped
- 2 tablespoons tomato paste
- 2 teaspoons cumin
- 1 teaspoon chilli powder
- 3 teaspoons ancho chilli (smoked paprika will work if you can't find ancho)
- 1 cup sweetcorn
- 1 tin black beans - drained and rinsed
- 1 tin kidney beans - drained and rinsed
- 1 teaspoon coconut oil
- 1/2 juice of a lime
- Handful of fresh coriander
- 3 avocados (1/2 an avo per portion)
- In a large saucepan, heat the coconut oil and fry the chopped leeks and garlic for a few minutes, until the leeks look translucent
- Sprinkle the spices into the pan and then add the tomato paste
- Pour in the quinoa and the stock, then simmer, uncovered, for 20 mins, stirring every now and then to make sure it's not sticking to the pan
- Just before the quinoa is fully cooked add in the sweetcorn, black beans, kidney beans and the lime juice. Mix thoroughly and season with salt, if needed. The stock should add saltiness but make sure it's to your taste
- Serve with fresh coriander and avocado. Done – vegan Mexican quinoa, packed full of protein!
If you enjoyed this dish, there are plenty more vegan Mexican-style recipes to choose from. Why not try this recipe for vegan tacos by The Vegetarian Blog? It’s not like your average taco dish, because it actually includes edible hibiscus flowers. The Vegetarian Blog says, “there is something very exotic about eating beautiful flowers, and somehow this lovely concept of edible flowers brings a feeling of delicacy and romance to a plate.”
Sincerely V has also created this recipe for vegan portobello and zucchini tacos with cashew cream. Sincerely V says, “what’s not to love about tacos? They’re super quick, easy, versatile, and require only a few ingredients. But best of all, you can make them really delicious and nutritious.”
If you prefer fajitas, you could try these easy spicy vegan mushroom fajitas, also by Vegan Punks. The recipe creators say, “we love mixing in some sriracha for a spicy vegan kick and adding guacamole to balance things out. It may not be strictly traditional, but it’s tasty.”
If you’re hosting a party and need nibbles to offer your guests, you could try this recipe for Mexican potato nachos by Leilani Jade. Top potatoes with a variety of plant-based ingredients, including beans, guacamole, corn, and onions, for a quick tasty crowd-pleasing snack.
This recipe was republished with permission from Vegan Punks.