about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!


    What’s Cooking?

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    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

Mexican Quinoa with Black Beans & Avocado.

My plan for today was to get up early and make a delicious broccoli pasta salad, and then post the recipe this afternoon so that you could all run out and make it this weekend.  Don’t worry, the pasta salad will still happen, but not today.

I am back in the kitchen full force these days, and after months of rarely cooking, my head is swirling with ideas and excitement about food again.  Last night’s dinner wasn’t going to be a recipe, rather just a meal for the three of us to enjoy.  And then I took the first bite.

I immediately dropped my fork, grabbed my camera, and wrote down everything I had done so that I could share it’s deliciousness with all of you. 

Mexican Quinoa with Black Beans and Avocado.

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Ingredients:  (makes 4 servings)

  • 1 cup dry quinoa, rinsed
  • 2 tbsp coconut oil, divided
  • 1 large white onion
  • 10 medium button or Crimini mushrooms, diced
  • 1 can black beans, rinsed and drained
  • 1 pint cherry tomatoes, halved
  • 2 small avocados, peeled and diced
  • 2 tbsp lime juice (or more to taste)
  • salt to taste

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Since I did not originally intend this recipe to be featured, I apologize for not having step-by-step photos to accompany the instructions.  Luckily this recipe is as easy as it is delicious! 

Instructions:  (Print this recipe!)

  1. Start by cooking quinoa in either a rice cooker or on the stovetop.  Add 1 cup dry quinoa (rinsed) to 1.75 cups of water, cover and simmer for 20 minutes or until cooked.  Add 1 tbsp coconut oil to the quinoa pot for extra flavor!
  2. Meanwhile, dice the onions and mushrooms and cook over medium heat until lightly browned, and all moisture has cooked out of the mushrooms.
  3. Once the quinoa has finished cooking, add fluffed quinoa and black beans to the pan with mushrooms and onions, and stir to combine and heat through.
  4. Add 2 tbsp lime juice (or more to taste), and reduce heat to low.
  5. Stir in sliced cherry or grape tomatoes and avocado, and season to taste with salt.
  6. Serve with tortilla chips and a dollop of Greek yogurt, and enjoy!

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As temperatures are finally rising in Seattle, this was a perfectly refreshing and light dinner to kick off the summer season of fresh produce and colorful veggies!

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With the double dose of black beans and quinoa, this dish also packs a huge nutritional punch of complete protein.  Perfect for vegetarians and vegans, but tasty and simple enough to make anyone clean their plate. 

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104 Comments so far
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Natalie Rae     at 9:03 pm

Made this tonight and served it with baked plantain slices- Husband loved it. Obmitted the mushrooms, but it was still a collection keeper :) Thanks!


Samantha     at 12:46 pm

I just made this! So good! Except I still don’t know how I feel about the mushrooms. When I first read it I thought that is seemed to not quite fit with the rest of it but I decided to use them anyways. And, they aren’t bad, I just don’t know how I feel about it!

But I have a question. How do you rinse your quinoa? I tried using our smalled strainer/sieve and the quinoa still fell through. Do you just have one that works? Or do you use another method?


Sarah G     at 5:37 pm

I wanted to make this yesterday, but several steps into the process I realized I was out of canned black beans. So I ended up with a cold quinoa salad with avocado and tomatoes, dressed with lemon juice, olive oil, and salt. YUM!! Will def’ly be doing that on a regular basis! Hoping to try this actual recipe this week sometime. Loving your recipes–Thanks so much for the healthy inspiration!


Leanna     at 2:40 am

mmm this looks delicious! I tend to leave mexican food with just rice and havn’t tried it with quinoa yet! Got to do this soon! I usually make a cold quinoa salad with tomatoes, cucumbers, cilantro, and olives with some oil and lime…this will be a nice change!


Киноа с Авокадо и Домати | | Tomatoes RockTomatoes Rock     at 12:45 pm

[…] if you want to read the English recipe please go to Daily Garnish. Emily is one of my most trusted sources online so do take a look around. Plus she has the cutest […]

Erin Neary     at 8:22 am

This was great! I used coconut extract instead of coconut oil (just because I had it) and added a little cilantro. Will make this over and over again. My boyfriend and I are always looking for healthy recipes and this was right up our alley… healthy and delicious!


Cook: MM Mexican Quinoa with Black Beans & Avocado | VerumVita     at 9:08 am

[…] September 24, 2012 via dailygarnish.com […]

Florentina     at 5:29 am

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