mexican quinoa bowl
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Mexican Quinoa Bowl

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



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


  • 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


  • 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


  • 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.