Mexican Quinoa Bowls with Roasted Corn

Mexican Quinoa Bowls with Roasted Corn

Ready in 30 minutes Serves 5
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, March 15, 2020.


Quinoa & Beans

  • 2 1/4 cups vegetable stock
  • 1 1/2 cups quinoa
  • 1 red onion, finely diced
  • 1 carrot, grated
  • 2 cans black beans, drained & rinsed
  • 1/2 pack Mexican spices


  • 250g frozen corn
  • 1 capsicum, diced 1cm
  • 1/2 pack Mexican spices

To Serve

  • 2 tomatoes, diced 1cm
  • 1 bunch coriander, leaves picked
  • 1 pack hickory mayo
  • 1 pack spicy pepitas


  1. Preheat oven to 220°C. Cook quinoa. Bring stock to the boil in a pot on high heat. Once boiling, add quinoa and a pinch of salt. Cover with a lid and reduce to low heat and cook for 12 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
  2. Prep & cook veggies. Toss corn, capsicum and second measure of Mexican spices on a lined oven tray. Season and roast for 15 minutes, until tender.
  3. Prep onion & carrot.
  4. Prep & cook beans. Heat a drizzle of oil in a large fry-pan on medium heat. Cook onion with 1/2 tsp salt for 3 minutes, then add carrot and cook a further 2 minutes. Add beans and first measure of Mexican spices and cook for 1 minute. Add cooked quinoa and stir to combine. Remove from heat and season to taste.
  5. Prep garnishes.
  6. Serve quinoa and beans topped with veggies, hickory mayo, tomatoes, coriander and spicy pepitas.

Nutritional Information

Energy 2457 kj
587 kcal
Protein 30.1g
Carbohydrate 92.0g
Fat 13.7g