My boys are huge fans of Mexican food. We love to make healthy nachos, enchiladas, tacos, and burritos. I’ve typically always made a batch of mild Chilli Con Carne as the base for these dishes, but as simple as it is sometimes I just don’t have the time or don’t have mince on hand to be making it in the traditional way. I needed a quicker and easier option for times like these.
I have found using quinoa instead of meat is just as tasty, takes half of the time to prepare, and best of all still 100% kid approved! There are also some great health benefits to eating quinoa, it’s protein rich, high in fibre, and also a fabulous source of iron.
What I love most about this dish is you literally just throw it all in one pot and let it do it’s thing!
The first time I cooked this for my family I served it on a bed of organic corn chips (nachos style) as I have found when serving something new to my boys, it helps greatly to have something I know they love and are comfortable with on the plate – I knew once they saw they were getting ‘chips’ with their dinner they’d be inclined to give it a go. It worked. It is also helpful to serve food up to fussy eaters using some fun and colourful dinnerware.
Our other favourite way to eat this dish is on a bed of mashed sweet potato. My boys love it served up in either way. You could also use it in filo pastry, tacos, burritos, use your imagination!
- 1 tablespoon olive oil
- 2 cloves of garlic
- 2 cups of quinoa
- 2 cups of vegetable stock
- 400g tin cannelini beans, rinsed and drained
- 400g tin black beans (or kidney beans), rinsed and drained
- 2 x 400g tins diced tomatoes
- 2 cups corn (tinned or frozen work fine)
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Organic corn chips OR mashed sweet potato
Choose whichever toppings are loved by your family! We will always at least use these:
- Squeeze of fresh lime
- Sour cream
- Chopped fresh coriander
- Diced Avocado (tip – add this just prior to serving. Do not store leftovers with avocado as it tends to go a bit yucky)
Additional topping ideas:
- Cherry tomatoes (halved or quartered)
- Grated cheese
Served with Sweet Potato Mash and a variety of toppings
- Rinse quinoa well until water runs clear
- Warm olive oil in a large saucepan at medium heat.
- Add garlic and cook until fragrant
- Add in quinoa, stock, cannelini beans, black beans, tin tomatoes, corn and spices and stir well.
- Bring to a boil, and then reduce the heat an simmer for approx 20 minutes or until quinoa is cooked through.
- Serve on either organic corn chips or mashed sweet potato.
- Add your favourite toppings and enjoy!