My Veggie Chef

Mexicali Quinoa (GF)


Protein-packed quinoa teams up with black beans, corn, chunky salsa, green chilies, and Mexican spices in this versatile dish. Enjoy it as is or use it as a topping for nachos or a filling for burritos! Serve topped with Dayia vegan cheese (included).


  • Black Beans
  • Chili Powder
  • Corn
  • Cumin
  • Daiya Vegan Cheese
  • Garlic Powder
  • Green Chilis
  • Lime Juice
  • Onion Powder
  • Oregano
  • Quinoa
  • Salsa
Cook Time
20 min
Pairs With
Red Wine Beer
Good To Have
Salt Pepper
No Common Allergens Present
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Cooking Instructions

  1. Defrost 24 hours in refrigerator.
  2. Bring 2 cups water to a boil in a small sauce pan. Add quinoa, cover, and reduce heat to low. Cook 20 minutes or until water is absorbed and quinoa is tender.
  3. Meanwhile, heat a large skillet over med/high heat. Add bean/corn mixture to skillet and cook until heated through, about 10 minutes.
  4. Add cooked quinoa to skillet and stir to combine. Season to taste with salt and pepper.
  5. Serve topped with Daiya vegan cheese (included). Other great toppings are vegan sour cream and sliced green onions (not included). Enjoy as is or use as a taco/burrito filling.


  • Red Wine
  • Beer
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