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Mexican Quinoa


1 tablespoon Olive oil
½ cup Yellow onion, diced
2 cloves Garlic cloves, minced
1/2 Large jalapeno, minced
3/4 cup Quinoa
1 cup Vegetable broth
1 (15 ounce) can Black beans, drained and rinsed
1 (14.5 ounce) can Fire roasted tomatoes, diced (not drained)
1 cup Corn kernels
1 teaspoon Chili powder
1/2 teaspoon Cumin
1/4 teaspoon Kosher salt and freshly ground black pepper
1 Avocado, halved, seeded, peeled, diced
1 lime Lime juice
2 tablespoons Fresh cilantro leaves, chopped


  1. In a large pot over medium heat, add oil, onion, garlic, carrot and celery. Cook until vegetables are soft.
  2. Rinse red lentils under water. Add lentils and 2 ½ cups water to the pot. Cover and cook on low heat for about 10 minutes or until lentils are soft.
  3. Stir in tomato sauce, oregano, basil, parsley, cayenne pepper, salt and sugar.
  4. Cook covered for about 15 minutes on low heat until bubbly and hot. It will burn easily if cooked on a high heat.
  5. In another pot, boil water.
  6. Once boiling, add spaghetti. Cook for 10 to 12 minutes until spaghetti is tender. Drain spaghetti. (whole wheat pasta takes a little longer to cook)
  7. Serve sauce over spaghetti.

Serves 6

Did you know?

  • Lentils are great source of iron. Soft, pureed lentils can be a given to a baby after 6 months.