Mexican Quinoa Bowl
This Mexican Quinoa Bowl is quick and easy to make, and customizable to your taste.
Servings: 4 bowls
- 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
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.
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.
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