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Mexican Quinoa Bowl with Corn and Peppers

This tasty and filling Mexican quinoa bowl is seasoned with cumin and chili powder and a simple vinaigrette that brings out quinoa’s nutty flavors. It's a perfect dish to make a big batch of as it keeps well in the refrigerator and goes with many meals. 
Course Vegetarian main dish
Cuisine Mexican
Keyword Gluten-free, grain-free, main dish, Mexican cuisine, Mexican seasonings, quinoa bowl, side dish
Prep Time 20 minutes
Cook Time 20 minutes
Servings 8 servings
Author Beth Allingham of www.amealinmind.com

Ingredients

For the quinoa

  • 1 cup quinoa used red or red and white quinoa
  • 2 cups water or broth
  • 1 heaping teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon coriander
  • teaspoons pink sea salt
  • ½ teaspoon black pepper optional
  • 2 tablespoons lemon or lime juice or white wine vinegar
  • 2 tablespoons red wine vinegar
  • 4 tablespoons olive oil

For the bowl

  • 3 cups cooked and seasoned quinoa as prepared above
  • 1 ear of roasted corn cut from the cob
  • 1 bell pepper grilled and diced
  • 1/2 cup pinto beans or peas
  • 1/3 cup pickled red onion
  • 1/2 cup cherry tomatoes halved
  • 1 ripe avocado sliced or cubed
  • 1/3 cup cilantro leaves
  • 1/2 cup white Mexican cheese or feta
  • 2 tablespoons oregano minced - fresh if available

Instructions

  • If there are no directions on your package of quinoa, here's what I do. Place rinsed quinoa and water into a saucepan.
  • Cover and heat to a rolling boil, then turn down to a simmer.
  • Check after 10 minutes to see if the water has been absorbed. If not, simmer for another 3-5 minutes depending on how wet the quinoa is. You can take it off the heat when no visible liquid remains. I use a pan with a glass lid so that I can even tilt the pan without removing the cover, to see if any liquid shows up from underneath.
  • Remove from heat and let sit for five minutes to absorb any remaining liquid. Fluff with a fork and allow to cool. 
  • While quinoa is cooling, cut and prepare your corn, bell pepper, other vegetables and dressing ingredients. You can increase the quantity of any ingredient to feature it! 
  • Place the cooled quinoa in a bowl and stir in the dressing and main ingredients. Let it sit for a couple of minutes so it absorbs the seasonings, then taste and correct the salt. I like the black pepper even though the recipe also calls for chili powder, but I’ve made that optional. 
  • Place the pickled onions, avocado and extra cheese in separate bowls. Garnish with cilantro and oregano if your family enjoys them. 

Notes

Inspired by a recipe at foodtravelist