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Veganuary Recipe: Spicy Mexican Quinoa Bowl

Hello, it's Becca here. Not written a blog for a while but it's Veganuary and we are trying some new vegan recipes this month and this one was delicious so thought we'd share. It's from the Mindful Chef book.

The recipe sounded interesting and included quinoa....we have a very large bag of quinoa at the back of the cupboard so anything new to try with it was welcome!!

The house chef was in charge and he made a few tweaks,.....we didn't have any pickled jalapenos so just used chopped homegrown chillies instead. Plus the avocados at Village Greens were tiny little ones this week so we used 3. And we used normal paprika rather than smoked.

Serves 2


80g quinoa

320ml boiling water

1 red onion

1 red pepper

1 avocado (we used 3 tiny ones from VG)

30g pickled sliced jalapenos (we used homegrown chilli)

handful of coriander

coconut of olive oil

240g drained kidney beans

2tsp smoked paprika (we used normal paprika)

20g creamed coconut

juice of a lime

salt and pepper

Note - not all ingredients from VG (but it's good to use up what you have in the cupboard/fridge!)


Cook the quinoa as per the instructions (300ml of boiling water for 80g quinoa) Simmer until cooked (15 mins)

Slice the red onion and pepper. Peel and destone the avocados and slice thinly. Chop the chilli and coriander leaves.

Heat oil in a pan, add the kidney beans with half the paprika and chillies and cook for 5 mins. Remove from pan

In the same pan, heat oil and fry the onion for 3 mins then add the pepper and fry for a further 5 mins. Stir in the remaining smoked paprika

In a bowl mix the creamed coconut with 20ml of boiling water to make a sauce. Add lime juice and salt.

Drain the quinoa and mix with the kidney beans and half of the coriander

To serve start with the quinoa and beans, top with red pepper and onion and then add sliced avocado. Drizzle over the coconut/lime sauce and top with coriander.


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