Description
This Mexican Quinoa Protein Bowl is fresh, colorful, and packed with flavor. It’s quick for busy weeknights, nourishing, and flexible for any veggies you have.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 cup black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 cup zucchini or red onion, diced
- 1 avocado, sliced
- ½ cup cherry tomatoes or pico de gallo
- Fresh cilantro or green onions
- Lime wedges
Instructions
- In a saucepan, combine quinoa, water (or broth), and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
- Heat olive oil in a large skillet over medium heat. Add bell pepper and zucchini (or onion). Cook for 4–5 minutes until slightly softened and lightly browned.
- Add cumin, chili powder, and smoked paprika to the skillet. Stir for about 30 seconds until fragrant.
- Stir in black beans and corn. Cook 2–3 minutes until heated through and well coated in spices.
- Divide quinoa among bowls. Top with the veggie-bean mixture and finish with avocado, tomatoes, herbs, and a squeeze of fresh lime.
Notes
- Customize with any vegetables you have on hand.
- Great as leftovers for lunch.
- Can be served warm or cold.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Mexican Quinoa Protein Bowls, Healthy Bowls, Vegetarian Recipes