Mexican mole-inspired spiced quinoa

If you’ve read much of my blog, you’ll know that I go loco for cocoa (well technically cacao, but it doesn’t rhyme quite as well). And for good reason – chocolate in its raw form is full of antioxidants, and it can also boost your mood and give you lots of energy. And obviously it tastes delicious. 

On a recent trip to Mexico Mr H and I were a little taken aback by the food, to say the least. There was not a fajita or a nacho to be seen, but instead there was a lot of mole. Obviously we questioned whether it was ethical to partake in the eating of poor, blind, burrowing animals, but it turns out that no actual moles are harmed in the making of this delicious dish. In fact the name comes from the word ‘molli’ which means ‘sauce’ in Aztec. Phew.

The beauty of this mole-inspired meal is that it’s super filling, but not heavy or stodgy in the slightest. Quinoa and black beans are full of protein, and the cacao has heaps of wonderful antioxidants to keep you feeling all lovely. The spices may seem like an unlikely combination, but they really work so well together.


  • 1 1/2 cups uncooked quinoa
  • 1 can black beans (drained)
  • 1 medium tomato
  • 1 onion
  • 1 tbsp olive oil
  • 1/2 tsp Himalayan sea salt
  • Juice of 1/2 a lime
  • 1/2 tsp chipotle
  • 1/2 tsp cinnamon
  • 1 tbsp cumin
  • 1 tbsp cacao powder

First, boil the quinoa in a saucepan for ten minutes. While this is cooking away, finely chop the tomato and onion, and in a bowl mix together the olive oil, salt, lime juice, chipotle, cumin, cinnamon and cacao. Pour this mixture into a frying pan, adding in the onion, black beans and chopped tomato as well, and fry gently for a couple of minutes.

Drain the quinoa and add it into the saucepan, stirring well to ensure all the ingredients are mixed together nicely. Continue stirring for a few minutes more and then serve.

Love, Mrs H xx


One thought on “Mexican mole-inspired spiced quinoa

  1. Pingback: Mexican stuffed mushrooms  |

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