Mexican Quinoa Bowl

You all know how I feel about quinoa, right? Well, if you missed the boat on that one, you can read all about it here in this post. I just thought I’d share with you a quick and easy Mexican dish you can whip up in about 30 minutes. You’ll thank me later.

This recipe right here might be my favorite. I mix up a batch of this stuff and use it for days. It’s got 2 1/2 cups of cooked quinoa (cooked in the rice cooker), and then all of these delicious ingredients added to it:

• 1 (4-ounce) can green chiles
• 1 cup corn kernels
• 1/2 cup canned black beans, drained and rinsed
• 1/2 cup petite diced tomatoes
• 3 tablespoons chopped fresh cilantro leaves
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder, or more to taste
• Kosher salt and freshly ground black pepper, to taste

Mix it all together and you can serve it with scrambled eggs in the morning, use it in ANY taco recipe, enchiladas, soup, chili, add it to your salad, sprinkle some on some avocado toast, and so much more!

Now that’s a breakfast power bowl! Some scrambled eggs with Mexican quinoa mixed in, some avocado on the side and some hot sauce to top it off. Mmmm good!

Mexican Quinoa Bowl

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Shanell For Real

Recipe type: Dinner

Cuisine: Mexican

Serves: 4-6

Ingredients

• 2½ cups cooked quinoa
• 1 (4-ounce) can green chiles
• 1 cup corn kernels
• ½ cup canned black beans, drained and rinsed
• ½ cup petite diced tomatoes
• 3 tablespoons chopped fresh cilantro leaves
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon chili powder, or more to taste
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Cook quinoa.
2. Place all ingredients into a large bowl.
3. Add quinoa to bowl.
4. Stir to combine and enjoy or store in fridge until ready to use/eat with your eggs, tacos, on avocado toast, salads, chili etc.

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