Try this gluten/dairy/egg free recipe: One Pan Mexican Quinoa.


Cooking with food allergies can be quite a challenge sometimes. Especially with not knowing what to eat and not being prepared. That is why I am a huge advocate for setting routines and preparing bulk meals one day a week. This recipe is dairy, gluten, and egg-free and provides 4-6 meals that can be used for lunch or dinner. Quinoa is used as the base and really adds some depth to the meal. Quinoa is a gluten-free edible seed that is a “complete protein.” It has a high nutrient value and is loaded with protein. 1 cup cooked quinoa is about 8 grams of protein. Not only is it high in protein but loaded with anti-oxidants, contains quercetin, and is considered low on the glycemic index scale. This is important because making recipes with quinoa will help to regulate blood sugar and offer sustained energy. Perfect for a go-to meal that is allergy-free! Remember, there are so many things you CAN eat, when you have food allergies!


One Pan Mexican Quinoa Ingredients

1 tablespoon olive oil

2 cloves garlic, minced

1 jalapeno, minced (more or less depending on how hot you like it)

1 cup organic quinoa

1 cup organic vegetable, chicken or bone broth

1 (15-ounce) can organic black beans, drained and rinsed

1 (14.5 oz) can organic fire-roasted diced tomatoes

1 cup corn chili salsa (Trader Joe’s or see recipe)

1 teaspoon chili powder

1/2 teaspoon cumin

Fine sea salt and freshly ground black pepper, to taste

Zest and juice of 1 lime

Chopped fresh cilantro leaves (as much as you like)


1 avocado, halved, seeded, peeled and diced

2 Cooked and cubed chicken breasts



Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.

One Pan Mexican Quinoa

Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.

One Pan Mexican Quinoa

Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in lime juice, zest and cilantro.

One Pan Mexican Quinoa

Stir in optional avocado or chicken

Serve immediately.

One Pan Mexican Quinoa
Give us a call today (425) 686-4498 to learn how natural medicine can improve overall health.

Dr. Ellie Heintze, ND, LAc is a licensed naturopathic doctor and acupuncturist practicing in Seattle, WA. She specializes in migraine treatment and digestive disorders. Her clinic provides people with a starting point to take control of their health and digestion. Visit her website at startingpointacupuncture.com.

Call or Schedule Now! (425) 686-4498

Call or Schedule Now!

(425) 686-4498

Dr. Ellie Heintze, ND, LAc

  • Master’s Degree in Acupuncture
    Bastyr University
  • Doctorate in Naturopathic Medicine
    Bastyr University
  • Master’s Degree in Chemistry
    Northern Arizona University
Dr. Heintze Acupuncturist and Naturopathic Doctor

Search Through The Doctor's Blog

Acupuncture Benefits For