Looking to spruce up your boring quinoa recipe? Try this quinoa bowl with a Mexican twist from The Vegan Year.
I have already talked about my love hate relationship with quinoa in a previous post. However after a successful quinoa lunch I thought it was time to work on some quinoa dinner recipes. Introducing the mexican quinoa bowl. Now this dinner is not even remotely authentically Mexican, and I am ok with that.
This Mexican quinoa bowl is filled with amazingness though. Sautéd vegetables, guacamole and salsa roja. And let’s not forget the lime. Besides being delicious this dinner is incredibly healthy as well.
I made my own salsa roja and guacamole for this mexican quinoa bowl. However if you are short on time you can use purchased guacamole and salsa roja to save some time. Or alternatively you can top it with chunks of avocado instead of the guacamole.
The one main thing you shouldn’t forget is the spring onion and jalapeño. These two toppings take this salad to the next level.
1 cup quinoa
2 cups stock
1 red bell pepper
1 zucchini, chopped into small pieces
1 brown onion, cut in half and finely sliced
1 can black beans
1 red onion, finely chopped
4 spring onions, finely sliced
2 jalapeños, finely sliced
- Cook the quinoa in the stock according to the package instructions.
- Sauté the red bell pepper, zucchini and brown onion, when almost done add the black beans and heat them thoroughly.
- In a large mixing bowl combine the quinoa and the vegetables, squeeze the lime into the mixture and mix well.
- Serve the quinoa in individual bowls and top with salsa roja, guacamole, red onion, spring onions and jalapeño.
- Main Dishes
- Cook Time
- 35 minutes