Quick and easy mexican quinoa bowl
The Quick and Easy Mexican Quinoa Bowl is a nutritious dish that combines quinoa with sweet corn, black beans, and salsa, all seasoned with cumin for a zesty kick. It's perfect for a healthy meal in just about 30 minutes, accommodating vegetarian and gluten-free diets.
Cook time 20 min
Prep time 10 min
Ingredients:
1 cup quinoa1 cup sweet corn
1 can black beans
1 tsp ground cumin
1 cup salsa sauce
The Quick and Easy Mexican Quinoa Bowl is a vibrant, nutritious dish that combines the flavors and ingredients of traditional Mexican cuisine with the health benefits of quinoa. It's perfect for a fast, healthy dinner or a satisfying lunch. This recipe is both vegetarian and gluten-free, making it suitable for a variety of dietary preferences.
Instructions:
- Rinse the quinoa thoroughly under cold water using a fine-mesh sieve.
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to a simmer, cover the saucepan, and let it cook for 15 minutes or until the water is fully absorbed and the quinoa is tender.
- Remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. Fluff the quinoa with a fork.
- While the quinoa is cooking, drain and rinse the black beans.
- Measure out the sweet corn and ground cumin.
- Have the salsa sauce ready.
- In a large mixing bowl, combine the cooked quinoa, sweet corn, black beans, and ground cumin.
- Pour the salsa sauce over the mixture.
- Gently toss all the ingredients until they are well combined and the quinoa is evenly coated with the salsa sauce.
- Divide the Mexican quinoa mixture into serving bowls.
- Optionally, garnish with fresh cilantro, avocado slices, or a squeeze of lime juice for extra flavor.
- This dish can be served warm or at room temperature and makes for a quick and nourishing meal.
And there you have it—a delicious, hearty Mexican Quinoa Bowl that's as healthy as it is tasty! Whether you're looking for a quick lunch or a satisfying dinner, this recipe is sure to become a staple in your meal rotation. Enjoy the vibrant flavors and the nourishing benefits of this easy-to-make dish.
Quick and easy mexican quinoa bowl FAQ:
The quinoa should be cooked for 15 minutes once the water is boiling. After cooking, let it sit covered for an additional 5 minutes for optimal texture.
Yes, you can substitute black beans with other beans like pinto beans or kidney beans. Alternatively, you could use cooked lentils for a different texture.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in the microwave or on the stovetop.
A medium saucepan (about 2-3 quarts) is best for cooking 1 cup of quinoa, as it provides enough room for the quinoa to expand as it cooks.
Yes, this Mexican Quinoa Bowl is gluten-free, as all the ingredients used (quinoa, corn, black beans, and salsa) do not contain gluten.
Tips:
- Rinse the quinoa thoroughly before cooking to remove any bitter taste.
- If you prefer a warm dish, cook the quinoa and then mix in the beans, corn, cumin, and salsa while everything is still hot.
- For added flavor, consider topping the bowl with fresh cilantro, avocado slices, or a squeeze of lime juice.
- You can use homemade salsa for a fresher taste and to control the level of spice.
- This recipe can be customized with other vegetables such as bell peppers, tomatoes, or onions.
Nutrition per serving
4 ServingsCalories 210kcal
Protein 11g
Carbohydrates 36g
Fiber 11g
Sugar 4.95g
Fat 2.25g
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