Easy Mexican Quinoa

Prep Time 15 min Cook Time 20 min Serves 4-5     adjust servings

Healthy and flavorful!


  • 7-8 tomatillos
  • 2 cups corn
  • 2 T avocado oil
  • 1 cup quinoa
  • 2 cups water
  • 2 cups black beans
  • 1-2 cloves garlic
  • 1/2 tsp cumin
  • 1-2 tsp cilantro, chopped
  • Sea salt to taste
  • 1 avocado chopped


  1. Preheat oven to 400.
  2. In a bowl, toss the tomatillos and corn in the avocado oil.
  3. Spread onto a baking sheet and roast for about 20 minutes. You may need to toss once halfway through. Once the tomatillos are cooled, give them a rough chop.
  4. In a small saucepan, add the quinoa and water. Bring to a boil, then turn down, cover and simmer until all the water is absorbed. About 10 minutes.
  5. Add everything, except the avocado, to a bowl and mix well. Once ready to serve, chop avocado and serve on top.


Recipe Notes

This should last at least 4-5 days in the fridge. It can also be frozen for longer storage. Enjoy!

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