The beginning of a new year means it’s time to shake off a season of cookies and chocolates and embrace protein, veggies, and fresh ingredients! This spicy quinoa is packed with delicious Mexican flavors and healthy ingredients. Don’t worry, it isn’t too spicy for the kids. They will love it!


  • 1 1/2 cups uncooked white quinoa
  • 1 avocado
  • 1 cup cherry tomatoes
  • 2 cups black beans
  • 2 cups corn
  • 1/3 cup cilantro
  • 3 green onions
  • 1/4 cup lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • tortilla chips
  • taco-seasoned ground beef or chicken (optional)
  • salsa or verde sauce


Cook the quinoa according to the package directions or combine 1 part quinoa with 2 parts water. Bring to a boil. Simmer over low heat until water is absorbed (about 20 minutes). While the quinoa is cooking, prepare the fresh ingredients. Dice the avocado. Halve the cherry tomatoes. Slice the green onions. Chop the cilantro. Prepare the corn (frozen works well). Drain the can of beans. Prepare the sauce in a small bowl, combine the juice of about 2 limes along with the listed spices in a small bowl, and whisk until incorporated. If you would prefer more sauce, add in water or chicken broth. Combine the quinoa, fresh ingredients, and sauce in a large bowl and mix everything together. Use chips to dip or crush and sprinkle over each bowl. Top with fresh salsa or verde sauce.