Mexican Quinoa

This recipe is featured in my previous post Are you getting enough protein?

This recipe provides a hearty serving of plant-based protein from quinoa and chickpeas. It’s also easy, inexpensive, and makes leftovers. Perfect for when I don’t have time to cook multiple times throughout the week.

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And of course I added as much kale as I had because the texture is great in soups and stews and adds plenty of nutrients!


  • 2 TBSP olive oil
  • 1 small red onion, chopped
  • 2 garlic cloves, minced
  • 1 Poblano pepper, seeded & chopped (optional)
  • 1 28 oz. can diced tomatoes
  • 2 cups low sodium chicken broth (or water)
  • 1 can chickpeas, drained & rinsed
  • ½ green pepper, chopped
  • ½ cup corn
  • 1 TSP chili powder
  • 1 TSP cumin
  • 1 TSP smoked paprika
  • As much kale as you want, chopped
  • Salt & pepper to taste
  • ¼ cup chopped fresh cilantro
  • Splash of lime juice


  1. Heat oil in a large pan over medium heat, add quinoa and onion, cooking until onion is translucent. Add garlic and jalapeno to the mixture, cooking until the garlic is fragrant.
  2. Add canned tomatoes, chicken broth, chickpeas, green pepper corn, chili powder, cumin and smoked paprika into the quinoa mixture.
  3. Bring to a boil, reduce heat to medium-low and simmer until the liquid has been absorbed into the quinoa. This will take about 15-20 minutes.
  4. Take off heat. Season with salt and pepper and stir in cilantro and lime juice.


This recipe is originally from Kayla Itsines’ blog.


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