Go Back
Mexican quinoa bowl with taco masala-seasoned quinoa, black beans, avocado, corn and cherry tomatoes on a white marble counter in a modern Indian-American kitchen

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Ingredients Method Notes

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 (400g) black beans, 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, sliced (optional)
  • Lime wedges for serving

Method
 

Cook the Quinoa
  1. Rinse quinoa under cold water for 30 seconds.
  2. Add quinoa and broth to a saucepan. Bring to a boil over medium-high heat.
  3. Reduce heat to low, cover, and cook for 14-15 minutes until liquid is absorbed.
  4. Fluff with a fork and let sit uncovered for 2-3 minutes.
Season the Quinoa
  1. Heat olive oil in a wide pan over medium heat. Add cumin seeds and sizzle for 30-45 seconds until fragrant.
  2. Add minced garlic and cook for 30 seconds, stirring constantly.
  3. Add cooked quinoa and taco masala. Toss to coat over medium heat for 2 minutes.
  4. Squeeze in lime juice and add salt. Stir until toasty and well combined.
Warm the Black Beans
  1. Add black beans to a small pan with a pinch of cumin, salt, and a splash of water.
  2. Warm over medium heat for 3-4 minutes, stirring occasionally.
Assemble the Bowls
  1. Divide seasoned quinoa between two serving bowls.
  2. Arrange black beans, corn, avocado, cherry tomatoes, and red onion over the quinoa.
  3. Top with cilantro, jalapeño slices if using, and a lime wedge.
  4. 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.
WordPress Appliance - Powered by TurnKey Linux