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.
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.
MY LATEST VIDEOS- 2 cloves garlic, minced
- 2 jalapeños, seeded and finely chopped
- 1 cup uncooked quinoa, rinsed well and drained
- 1 1/4 cups vegetable or chicken broth
- 1 can (1 1/2 cups) black beans, rinsed and drained
- 1 (14.5 oz) can diced tomatoes (with juice)
- 3/4 cup corn
- ½ teaspoon kosher salt
- 1/4 cup chopped fresh cilantro, optional
- 1 quarter of a lime, juiced
- To serve: salsa, sour cream/Greek yogurt, shredded cheese, tortilla chips, and avocado
- 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. 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. Remove from heat; stir in cilantro and lime juice.
- 4. Spoon into bowls and serve with desired toppings.
- Makes: 4-6 servings
- Recipe from kitchensimplicity.com
Want more quinoa recipes?! Check these out:
Thanks for visiting!
– Allyson
Sandy says
Yum, this looks delicous!
April says
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
Allyson says
I think it would be okay! It’s definitely worth a try!