Mexican Style Quinoa and Bean Stew

Sometimes I like to challenge myself by using ingredients I have in the fridge and pantry to create a delicious meal. This time I lucked out that I had all the right ingredients to make a flavorful Mexican inspired stew. This is an awesome #meatlessmonday recipe and it’s a super easy, quick, and no mess recipe. Enjoy!



  • 4 cups low sodium vegetable broth

  • 1 can diced tomato (28oz)

  • 1 can black beans

  • 1 can pinto peans

  • 2 cups cooked quinoa

  • 1 cup corn (I used frozen organic corn)

  • 1 avocado, cubed

  • 2 cups spinach

  • 1 cup crumbed feta

  • 3 tablespoons fresh cilantro

  • 1 lime

  • Dash of paprika

  • Dash of cumin

  • Dash of cayenne pepper for extra heat

  • Optional- siete foods fuego flavored chips, crumbled (or tortilla chips )


  1. In a medium soup pot, warm the vegetable broth and can of diced tomato

  2. Add the cooked quinoa, beans, spinach and corn and mix

  3. Add all of the paprika, cumin, cayenne and tear the cilantro pieces into the pot

  4. Cut an avocado into cubes and add

  5. Taste and add spices or salt to your liking

  6. When the soup is boiling and you are ready to serve, squeeze 1 lime into the pot, sprinkle with feta and crumble the chips on top for a nice crunch.

    Easy peasy, one pot dinner is served!