Healthy and Nourishing Mexican Quinoa

I am a huge fan of Mexican inspired dishes. They are typically full of fresh, colorful ingredients and are tasty to boot. I just can't get enough - especially in the summer. This dish comes together very quickly and is perfect for leftovers. Every time I make this, I am sure to put some aside for my lunch the next day before Scott and I dig in so that I can be certain to have some left over. Having this dish just one night is not enough! And with a dish this good...and a few hungry might not last long. Gotta be proactive about your leftovers, people! 

This recipe is not spicy but you certainly could give it an extra kick if you want. Typically, I like a little spice in my Mexican food, but for this recipe I love how fresh and light everything tastes. It is full of fresh veggies which I really enjoy without a heavy spice load. A hearty dose of fresh squeezed lime juice and fresh cilantro give the dish a tangy and flavorful punch.  Quinoa is a complete protein...and paired with the black beans, this dish is an extra great source of protein. It will fill you up without weighing you down.  

Speaking of quinoa, did you know that it is NOT a grain, but actually a "psuedo-cereal" and is a member of the same food family that contains spinach, Swiss chard, and beets?! Mind blown. Dry quinoa can sometimes be mistaken for other grains, however it is easy to identify when cooked because of the tiny tails that it sprouts. Quinoa is very popular among vegetarians and vegans because, as I mentioned above, it is a complete protein, which means it contains all 9 essential amino acids. Aside from protein, quinoa is high in iron, calcium, fiber, Vitamin E, and magnesium. There is a lot of nutrition happening in such a tiny little thing! Give me all the quinoa. 

Healthy and Nourishing Mexican Quinoa (V+ GF)

Quick and easy Mexican quinoa dish loaded with protein, healthy fats, fiber, and fresh veggies!

|Makes 4-5 servings|


  • 1 cup dry quinoa, rinsed
  • 2 cups low sodium vegetable broth
  • 2 Tbsp coconut oil, divided
  • 1 large yellow onion
  • 1 large orange bell pepper
  • 1 can spicy black beans (or regular), drained and rinsed
  • 1 pint grape tomatoes, halved
  • 1-2 medium avocados, diced
  • juice from 1 fresh lime
  • salt/pepper to taste 
  • Fresh cilantro (for garnish)


  1. Prepare quinoa on stovetop. Add 1 cup of quinoa to 2 cups vegetable broth (I used 1 low sodium vegetable bouillon cube + 2 cups water) and bring to a boil. Once boiling, cover and reduce to simmer for 15-20 minutes or until fully cooked. Add 1 Tbsp of coconut oil to the quinoa pot for extra flavor and creaminess!
  2. While the quinoa is cooking, dice the onion and bell pepper and saute in 1 Tbsp of coconut oil until tender.
  3. Once the quinoa is done, add the quinoa and black beans to the pan with the onion and pepper and stir to combine.
  4. Add juice of 1 fresh lime and reduce to low heat.
  5. Stir in the grape tomatoes and diced  avocado and season to taste with salt. 
  6. Garnish heavily with fresh cilantro. 


*If you desire more spice, add diced jalapeno to the grilled veggies or Siracha sauce to the quinoa mixture.