Vegan Tex-Mex Tomato Quinoa
Prep time
Cook time
Total time
This quick and easy side dish is great with a side of beans or any other Mexican-style dish. Vegan and Gluten-Free.
Recipe type: Side
Cuisine: Mexican, Southwest, Tex-Mex
Serves: 2
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • ⅓ cup quinoa, rinsed
  • 1 can (400ml) diced tomatoes, with liquid
  • 1 tsp cumin
  • ¼ tsp chili powder
  • salt and pepper
  • lemon wedges
  • cilantro (fresh coriander)
  1. In a medium saucepan, mix quinoa and diced tomatoes (with juice) and bring to boil. Lower heat to lowest setting, cover saucepan and simmer until quinoa is ready, about 15 minutes.
  2. While quinoa is cooking: in a frying pan, heat oil over medium heat and stir-fry the onion, garlic, cumin and chili powder until onions translucent.
  3. Mix onion mixture into quinoa mixture and season with salt and pepper. Serve garnished with lime wedges and cilantro.
Adapted from:
Recipe by Vegangela at