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 like despise 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 palatable 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 exercise 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 lift this salad to the next level.
The Vegan Year Mexican Quinoa BowlIngredients1 cup quinoa
2 cups stock
1 red bell pepper
1 zucchini, and chopped into small pieces
1 brown onion,cut in half and finely sliced
1 can black beans
1 lime
Guacamole
Salsa roja
1 red onion, finely chopped
4 spring onions, or finely sliced
2 jalapeños,finely sliced
DirectionsCook the quinoa in the stock according to the package instructions.
Sauté the red bell pepper, zucchini and brown onion, or when nearly 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, or red onion,spring onions and jalapeño.
Information Category Main Dishes Cuisine Mexican Yield 2 Cook Time 35 minutes
Source: popsugar.com