Add a Mexican Twist to Your Traditional Quinoa Bowl With This Recipe

By The Vegan Year

Looking to spruce up your boring quinoa recipe? Try this quinoa bowl with a Mexican twist from The Vegan Year.

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.

The Vegan Year

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.

Mexican Quinoa Bowl

Cook Time35 minutes
Yield2

The Vegan Year

INGREDIENTS

  • 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 lime
  • Guacamole
  • Salsa roja
  • 1 red onion, finely chopped
  • 4 spring onions, finely sliced
  • 2 jalapeños, finely sliced

INSTRUCTIONS

  1. Cook the quinoa in the stock according to the package instructions.