Mexican Quinoa Bowl
A vibrant, protein-packed Mexican quinoa bowl with taco masala-seasoned quinoa, black beans, corn, avocado, and fresh toppings. Vegan, gluten-free, and ready in 30 minutes.
Ingredients
Cumin-Lime Quinoa Base
- 1 cup quinoa rinsed well
- 2 cups vegetable broth or water
- 1 tbsp olive oil
- 1 tsp cumin seeds or 1/2 tsp cumin powder
- 1 tsp taco masala or homemade blend of cumin, coriander, smoked paprika
- 2 cloves garlic minced
- Juice of 1 lime
- 1/2 tsp salt or to taste
Bowl Toppings
- 1 can black beans 400g; drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 large avocado diced
- 1 cup cherry tomatoes halved
- 1/4 red onion finely sliced
- Small handful of fresh cilantro
- 1 jalapeño optional; sliced
- Lime wedges for serving
Instructions
Cook the Quinoa
- Rinse quinoa under cold water for 30 seconds.
- Add quinoa and broth to a saucepan. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and cook for 14-15 minutes until liquid is absorbed.
- Fluff with a fork and let sit uncovered for 2-3 minutes.
Season the Quinoa
- Heat olive oil in a wide pan over medium heat. Add cumin seeds and sizzle for 30-45 seconds until fragrant.
- Add minced garlic and cook for 30 seconds, stirring constantly.
- Add cooked quinoa and taco masala. Toss to coat over medium heat for 2 minutes.
- Squeeze in lime juice and add salt. Stir until toasty and well combined.
Warm the Black Beans
- Add black beans to a small pan with a pinch of cumin, salt, and a splash of water.
- Warm over medium heat for 3-4 minutes, stirring occasionally.
Assemble the Bowls
- Divide seasoned quinoa between two serving bowls.
- Arrange black beans, corn, avocado, cherry tomatoes, and red onion over the quinoa.
- Top with cilantro, jalapeño slices if using, and a lime wedge.
- Serve immediately.
Notes
Meal prep: Store all components separately in airtight containers. Quinoa and beans last 4 days in the fridge. Dice avocado fresh, or toss with lime juice to slow browning.
Millet swap: Substitute quinoa with foxtail millet or barnyard millet using the same 1:2 ratio and cooking time.
Indian pantry twist: Swap chili powder for Kashmiri red chili + coriander powder. Use amchur (dry mango powder) instead of lime for a tangier, earthier finish.
Kid-friendly: Keep toppings on the side and let kids build their own bowls.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Freeze the quinoa base only for up to 1 month.
Tried this recipe?Let us know how it was!