mexican quinoa bowl
Food & Recipes Lunch

Mexican Quinoa Bowl

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Food & Recipes Lunch

Mexican Quinoa Bowl – Vegan, Delicious and Tasty

Ready for something quick to prepare that is light and healthy? Check out today’s tasty recipe, Mexican Quinoa Bowl.

We typically will cook up a large batch to keep in the refrigerator and eat over a few days.  When we do this we will add the avocado slices at each serving so the avocado doesn’t go bad.

Feel free to adjust serving size on the recipe box to suit your needs.

mexican quinoa bowl
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Mexican Quinoa Bowl

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Lunch
Servings: 4 servings

Ingredients

Millet

  • 1 cup Uncooked Quinoa
  • 2 cups Water
  • 1/8 tsp Salt
  • 2 tbsp Chopped Cilantro
  • 1 tbsp Lime Juice

Salsa

  • 4 Tomatoes seeds removed, diced
  • 2 Tomatillos husks removed, cut into ¼-inch pieces
  • 1 Jalapeno pepper
  • 1/2 tbsp Lime Juice
  • Salt to taste

Additionally

  • 1 tbsp olive oil
  • 2 cups Fresh Corn Kernels
  • 2 cups Black Beans Cooked
  • 1/2 tsp Chili Powder
  • 1/2 tsp Chipotle Powder
  • 2 medium Avocados sliced, optional

Instructions

  • Cook the quinoa; in a large dry saucepan toast the quinoa until golden-brown. Watch it carefully not to burn.
  • Add the water and salt. Give it a good stir.
  • Bring mixture to a boil, and reduce heat. Decrease heat to low and simmer 15 minutes. Do not stir too often as you will ruin the grains.
  • Remove from the heat, and stir in cilantro and lime juice. Allow to stand for 10 minutes, covered. Fluff with fork.
  • Make the salsa: combine tomatoes, tomatillos, jalapeno, lime juice, and salt. Place aside.
  • Assemble; heat 1 tablespoon olive oil in a skillet.
  • Add corn, ½ teaspoon chili and ½ teaspoon chipotle powder. Saute 5 minutes.
  • Toss in the beans and stir gently to coat with the spices. Allow to cool.
  • Divide quinoa, salsa, corn, and the beans among four serving bowls.
  • Top with avocado if desired.

Let me know what you think in the comments below!  Feel free to share on social media so we can continue spreading awareness around veganism and the plethora of food options that do no harm.

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Megan & Michelle
Frisco, Texas

Hi my name is Megan & in the picture above is my mom, Michelle. We are a mother and daughter team. I'm 20 and we are, inspiring young and old around the world that Veganism is the way of life. Vegan for the animals, people and the environment. Compassion = Veganism

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