Mexican Quinoa Bowl

Just in case you were wondering, I am an avocado enthusiast and can fit one into just about every meal of the day.

If you follow me on Instagram, you may have noticed that my pre-fashion show dinner on Sunday night was a burrito bowl from Qdoba. However, this wasn’t the most delicious thing ever but it was the only restaurant I could locate on the end of the street.

As much as I love quick and easy restaurants while I’m in a rush or on the go, I don’t like the idea that the food sits out openly all day (even though it is usually heated or chilled). Also, I try to think of healthier options while I’m indulging.

So here is my next recipe that is pretty easy to make and allows for a weekly lunch meal prep as well as a great dinner option. I will now introduce you to my Mexican Quinoa Bowl.


Ingredients:

  • One package of Roland Quinoa (I chose garden vegetable this time)
  • One 15oz can of Black Beans
  • One 15oz can of whole kernel corn
  • One 10oz can of diced tomatoes and green chiles
  • Juice from one lime
  • One clove of garlic
  • One avocado
  • Ground pepper
  • Himalayan sea salt
  • 1/2 teaspoon of Cumin
  • One teaspoon Chili Powder
  • One avocado
  • One tablespoon olive oil
  • One cup water

Directions:

1. Pour olive oil into skillet by itself and allow it to heat on medium-high.

2. Add garlic to the oil and let it simmer for about a minute.

3. Stir in corn, tomatoes, chiles, black beans, quinoa, water, cumin, and chili powder.

4. Bring to a boil and cover. Set the burner to low heat to allow the quinoa to cook through. This should take about 20 minutes. *I know the quinoa package says that it requires more water, however, the juices from the canned veggies also add to the liquid content.

5. When the quinoa is cooked thoroughly, squeeze half of the lime over the finished creation.

6. It’s decision time here! Since the recipe makes about four servings (perfect for meal preparation) and I have an avocado obsession, I make mine into guacamole instead. As you know, unfortunately avocadoes have a very short lifespan (especially when they are already cut in half). For this reason, I do not add any avocado whatsoever to my meal until it is ready to eat.

7. To make my simple guacamole, I used the other half of the lime, ground peppercorns, and salt to taste (and that avocado of course!).

Since I only ate a small portion, I was able to fill four containers for lunch for the next few days. Like I mentioned before, the avocado/guacamole (however you prefer it) is added right before you are about to cook or reheat the meal. I really enjoy the coolness of the avocado against the warm quinoa! I hope you enjoy as well!

Let me know if you have any comments or questions! Feel free to add additional ingredients as well based on your own preferences (onions, jalapenos, lettuce, and sour cream are just a few that I thought of). Happy cooking!

2 Replies to “Mexican Quinoa Bowl”

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