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Mexican Quinoa Bowls

Mexican Quinoa Bowls

I’m not going to lie, these Mexican Quinoa Bowls are amazing.   I saw this recipe months ago over on Pinterest, and I knew I had to make it immediately.  A few months later one of my friends sent me the recipe saying she had made it, and was currently shoveling it into her mouth.  Must be good, right?  I ended up making it that same week, and I was annoyed with myself for not making it sooner!  It is so good.  I love Mexican food, but not the calories that usually come with it.  This Mexican Quinoa has a dash of cheese, which is just enough to satisfy those cheesy Mexican cravings and not add a bajillion calories.  Top it with heart healthy avocado (or don’t, if you are allergic like me) and a dollop of Greek yogurt or sour cream.  So delicious.

Mexican Quinoa Bowls

I still talk to people daily who haven’t tried quinoa or say they didn’t like it when they made it (usually plain).  If you fall into one of these categories I urge you to try it again, with one of the recipes on my blog.  Head all the way to the end of this post and you can see a compiled list of all the yummy quinoa recipes I have shared.  Give one a try!  Also, if you are like my family and eat tons of quinoa, I suggest buying it at a place like Costco or Sams.  Costco has huge 4lb bags for $10.99 (prices may vary depending on location), which breaks down to $2.75 per pound.  At normal grocery stores a 1lb box/bag is anywhere from $7-$12….this is a huge savings.

Mexican Quinoa Bowls
  1. 2 cloves garlic, minced
  2. 2 jalapeños, seeded and finely chopped
  3. 1 cup uncooked quinoa, rinsed well and drained
  4. 1 1/4 cups vegetable or chicken broth
  5. 1 can (1 1/2 cups) black beans, rinsed and drained
  6. 1 (14.5 oz) can diced tomatoes (with juice)
  7. 3/4 cup corn
  8. ½ teaspoon kosher salt
  9. 1/4 cup chopped fresh cilantro, optional
  10. 1 quarter of a lime, juiced
  11. To serve: salsa, sour cream/Greek yogurt, shredded cheese, tortilla chips, and avocado
  1. 1. Add a small bit of oil to a medium-sized pot set over medium heat. Add garlic and jalapeños; cook just until fragrant (about a minute).
  2. 2. Add quinoa, broth, beans, tomatoes, corn, and salt. Bring to a boil. Reduce heat, cover and let simmer for 25 minutes, or until quinoa is cooked and liquid is absorbed.
  3. 3. Remove from heat; stir in cilantro and lime juice.
  4. 4. Spoon into bowls and serve with desired toppings.
  1. Makes: 4-6 servings
  2. Recipe from kitchensimplicity.com
Domestic Superhero http://domesticsuperhero.com/

Mexican Quinoa Bowls

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  1. Yum, this looks delicous!

  2. How do you think these would taste if I just used water instead of vegetable broth? I’m trying to figure out what to make with what I have on hand and don’t have any broth.

    – April


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