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Mexican Beans with Quinoa and Guacamole

Serves | 2 adults and 2 toddlers

Age appropriate | 12 months plus

Prep time | 2 minutes

Cooking time | 15 minutes



Olive oil

1 x 400g tin kidney beans, drained

1 x 400g tin of chopped tomatoes

2 TBSP low sodium tomato paste

150ml chicken or beef broth

Half a medium red capsicum, chopped into small squares

2 garlic cloves

2-3 spring onion stems, finely sliced

1 1/2 TSP ground cumin

2 TSP sweet paprika

2 TSP oregano

2 stalks of spring onion, sliced

1 cup of quinoa



1 avocado, flesh scooped out

1 stalk spring onion sliced

Juice of 1 lime

2 cherry tomatoes

Coriander to garnish and add into guacamole



  • In a medium pot, bring water to a boil and cook the quinoa for about 10 minutes. Drain and set aside.
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