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Mexican Quinoa Bowl

5 from 3 votes

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This Mexican Quinoa Bowl is quick and easy to put together, full of protein, and customizable to your tastes!

Mexican Quinoa Bowl and small bowl of salsa ranch dressing

Whew! Summer is here! It hit 100 degrees here this week, and it’s still the first half of June! Who wants to cook when it’s that hot? While trying to decide what I should feed my family on that 100 degree day without heating up the house, I thought I heard my daughter ask, “What are you planning for dinner?” I told her I didn’t have a plan yet, and asked what she wanted. She said, “I didn’t ask what you were planning, I said I wanted something planty.” Is planty short for plantiful?

She requested some kind of quinoa bowl, and this is what I came up with. A Mexican quinoa bowl. It’s high in protein, iron, Vitamin A, Vitamin C fiber, and calcium!

What’s In This Mexican Quinoa Bowl?

My quinoa bowl has a base of chopped Romaine lettuce for some leafy greens. Quinoa is spooned on top of the lettuce. Then the fun begins. Top the quinoa with any toppings you like. I used black beans, corn, black olives, tomatoes, and avocado. My husband added diced onions to his, since he absolutely loves raw onion. Having all the toppings prepped and in separate bowls allows each person to customize the bowls to their own taste.

Feel free to add any of your favorite ingredients to this quinoa bowl: fajita vegetables, green onions, guacamole, and pinto beans would be great options!

For a dressing, I mixed some salsa in with my Vegan Ranch Dressing. Plain salsa would work also.

Mexican Quinoa Bowl

How Long Did it Take to Make this Dinner?

This dinner was so quick and easy, and there was no need to heat the house. While the quinoa cooked in the Instant Pot, I heated the canned black beans and the frozen corn in the microwave. I used bagged, pre-cut lettuce, diced some tomatoes and sliced the olives and avocado. My ranch dressing was already made, so mixing it with the salsa to make the dressing took seconds. This dinner was ready in less than half an hour. Even with washing and cutting your own lettuce and making the ranch dressing, you can have dinner on the table within an hour.

For more tasty Mexican dishes, see:

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Mexican Quinoa Bowl with Salsa Ranch Dressing
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5 from 3 votes

Mexican Quinoa Bowl

This Mexican Quinoa Bowl is quick and easy to make, and customizable to your taste.
Course Main Course
Cuisine Mexican
Keyword bowls, Oil Free, quinoa, Vegan
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 bowls
Calories 464kcal
Author Teresa Sklenicka

Ingredients

  • 4 cup chopped Romaine lettuce
  • 4 cup cooked quinoa
  • 1 can black beans, rinsed and drained
  • 1 tomato,diced
  • 1 cup frozen corn, cooked
  • 4 tablespoons black olives, sliced
  • 1/2 avocado, sliced

Dressing

Instructions

To Cook the Quinoa

  • To cook the quinoa, place 2 cups of quinoa and 2 1/4 cups of water in the Instant Pot.
  • Cook the quinoa on the manual setting for 5 minutes with a manual pressure release.

To Assemble the Mexican Quinoa Bowl

  • Place about 1 cup of lettuce in the bottom of the bowl.
  • Add 1 cup of cooked quinoa.
  • Top the quinoa with toppings of your choice.
  • Stir the salsa into the ranch dressing and drizzle on top of the bowl.

Notes

Nutrition facts will vary depending on the ingredients you choose for your bowl.
If your quinoa doesn’t come pre-rinsed, be sure to rinse it thoroughly before cooking it. This is to remove the saponin, the outer coating which tastes bitter.
If you don’t have an Instant Pot or similar pressure cooker, the quinoa can be cooked on the stove. Add 2 cups of quinoa and 4 cups of water to a pot. Bring to a boil, then cover, reduce heat, and simmer for 15 to 20 minutes until the water is absorbed.

Nutrition

Serving: 4servings | Calories: 464kcal | Carbohydrates: 73g | Protein: 17.5g | Fat: 12.8g | Saturated Fat: 2g | Sodium: 553.5mg | Fiber: 16g | Sugar: 7g | Vitamin A: 3775.75IU | Vitamin C: 24.54mg | Calcium: 120mg | Iron: 6.16mg

Nutrition calculations are approximate, and will vary with your choice of ingredients in your bowl.

By on June 14th, 2019

About Teresa Sklenicka

I love creating tasty, oil-free, vegan recipes that everyone will love (even non-vegans)! Here you'll find vegan versions of your favorite comfort foods, as well as some new tastes! Join me on a path to improving your health, helping the planet, and saving animals.

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