Love Mexican? Love Vegetarian? You Have to Try this awesome Quinoa Recipe with your Kids
Are Taco Tuesdays an institution in your house?
Our tinies love their Mexican and it’s usually a big hit at We Might Be Tiny HQ.
But we love to spice things up (literally) from time to time.
So imagine how excited we were when we crossed paths with this Mexican, vegetarian, kid-friendly quinoa recipe. Yep, THAT excited!
It’s given us all the joys that come with a Mexican night in without the same, same.
Instead of rice, we’re soaking up the nutritious goodness of the quinoa. And most of the vegetables that would otherwise be picked out by our munchkins’ tiny fingers remains undetected because it’s grated.
One thing we do is leave out the chilli if we know we’ll have it with our tinies. And we add the jalapenos as an afterthought for an extra grown-up spice kick.
Then simply grab a We Might Be Tiny Snackie, add your favourite nachos, guacamole and a decent serving of melted cheese and you’ve got yourself a Mexican fiesta with your favourite people.
And your dishwasher can take care of the mess for you because all We Might Be Tiny silicone products are dishwasher-safe. Yay!
Makes 6 Snackies (plus leftovers)
- 1 tbsp olive oil
- 1 small onion, finely diced
- 3 cloves garlic, finely diced
- half a large zucchini, grated
- 1 large capsicum, finely diced
- 2 tsp cumin
- 1 1/2 tsp paprika
- 1 1/2 tsp oregano
- 1 1/2 tsp chilli, optional*
- 1 1/2 tsp onion powder
- 1 1/2 tsp salt
- 400 g diced tomatoes
- 500 g (3 cups) quinoa, cooked** equates to 250g (1 1/2 cups) quinoa, uncooked
- 200 g (1 cup) kidney beans
- 125 g (1 1/2 cups) black beans
- 120 g (1 cup) sweetcorn, frozen
- 180 g (2 cups) cheese, grated
Preheat oven to 180 C.
Heat the olive oil in a large pan over a medium heat. Add onions and saute for 3-5 minutes until soft and translucent.
Add the garlic, zucchini, and capsicum, and saute for a further 3 minutes.
Add the spices and salt and stir to combine.
Add the tomatoes, quinoa, beans, sweetcorn, and two thirds of the cheese and stir to combine before transferring
to a casserole dish or individual Snackies.
Sprinkle remaining cheese over the top then place in oven and bake for 15 minutes.
Serve with guacamole, nachos, and steamed greens.
*We omit the chilli if eating with the kids. Jalapenos, added after serving, give the extra kick the grownups might need!
**We love organic tricolour quinoa