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- 1 cup quinoa, rinsed and drained - 2 cups vegetable broth - 1 tablespoon olive oil - 1 small onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained Quinoa is the star of this dish. It is a tasty grain full of protein. I always rinse it first to remove any bitter taste. The vegetable broth brings great flavor. I love using a low-sodium version for a balanced taste. Olive oil adds richness and helps sauté the veggies. - 1 tablespoon ground cumin - 1 tablespoon chili powder - ½ teaspoon smoked paprika - 1 teaspoon salt - ½ teaspoon black pepper Spices make this quinoa bowl special. Cumin adds a warm, earthy flavor. Chili powder gives it a nice kick. Smoked paprika adds depth with its smoky taste. Salt and black pepper enhance all the flavors. - 1 avocado, diced - 1 lime, juiced - Fresh cilantro, chopped (for garnish) - Jalapeño slices (optional, for extra heat) Fresh ingredients brighten the bowl. Diced avocado adds creaminess and balances the spice. Lime juice gives a zesty touch. Fresh cilantro adds a burst of flavor. If you like heat, jalapeño slices are a fun addition. {{ingredient_image_1}} 1. Rinsing and draining the quinoa Start by rinsing the quinoa under cold water. This removes the bitter coating. Drain it well. 2. Cooking quinoa in vegetable broth In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring it to a boil over medium-high heat. Then, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa will absorb the broth. 3. Fluffing the quinoa after cooking Once the liquid is absorbed, remove the pot from heat. Let it sit covered for 5 minutes. Use a fork to fluff the quinoa before serving. 1. Heating olive oil and sautéing onion In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion. Sauté for about 3-4 minutes until it becomes soft. 2. Adding garlic and red bell pepper Next, add 3 cloves of minced garlic and 1 diced red bell pepper to the skillet. Cook for another 3-4 minutes until they soften. 3. Mixing in black beans and corn Stir in 1 can of black beans and 1 can of corn. Add the ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook this mixture for 5-7 minutes until heated through. 1. Mixing cooked quinoa with sautéed vegetables Combine the cooked quinoa with the sautéed vegetable mixture. Stir well to ensure even mixing. 2. Adding lime juice for flavor Squeeze the juice of one lime over the mixture. Stir again to blend the flavors together. Now your Spicy Mexican Quinoa Bowl is ready to serve! You can add diced avocado and fresh cilantro on top for a burst of flavor. Enjoy! To get perfect quinoa, rinse it well. This removes the bitter coating. Use two cups of vegetable broth for one cup of quinoa. Bring it to a boil, then lower the heat. Cover it and let it simmer for about 15 minutes. After that, let it rest for five minutes. Fluff it with a fork to make it light and airy. For sautéing vegetables, start with medium heat. Heat your olive oil in a large skillet. Add diced onion first and cook for three to four minutes. It should soften but not brown. Then, add minced garlic and red bell pepper. Sauté for another three to four minutes. This builds great flavor in your dish. If you want more heat, try adding cayenne pepper or extra chili powder. You can also use fresh jalapeños for a spicy kick. For more depth, consider adding smoked paprika or even chipotle powder. For toppings, think beyond avocado and cilantro. You can add crumbled feta cheese or fresh lime wedges. Sliced radishes can add a nice crunch. You could also sprinkle some pumpkin seeds for texture. To serve the quinoa bowl attractively, use deep, colorful bowls. Layer the quinoa first, then add your sautéed veggies. Top with diced avocado and a sprinkle of cilantro. Drizzle some lime juice on top for a fresh touch. Consider using rustic dishes like wooden bowls or colorful ceramics. These enhance the visual appeal of your meal. You can also serve it on a large platter, letting everyone scoop their own portions. Pro Tips Rinse Quinoa: Always rinse quinoa before cooking to remove its natural coating, called saponin, which can make it taste bitter. Flavorful Broth: Using vegetable broth instead of water adds depth and richness to the quinoa, enhancing the overall flavor of the dish. Customize Veggies: Feel free to add or substitute any of your favorite vegetables, such as zucchini or spinach, for added nutrition and flavor. Serving Suggestions: This quinoa bowl is versatile; serve it warm or cold, and it pairs well with grilled chicken or shrimp for added protein. {{image_2}} You can switch up the grains in your Spicy Mexican Quinoa Bowl. Brown rice or farro works well. Both add a nutty flavor and different textures. You can also use millet or couscous for a fun twist. For beans, black beans are great, but feel free to use pinto or kidney beans. They add their own taste and texture. You can also mix in chickpeas for extra protein. When it comes to veggies, the choices are endless! Try corn, diced zucchini, or even roasted sweet potatoes for added sweetness. If you're looking to make this bowl vegan, you're in luck! The recipe is already plant-based. Just ensure your vegetable broth is vegan. For a gluten-free option, check your broth and spices to ensure they are free of gluten. Want a low-carb meal? Swap quinoa for cauliflower rice. It cooks quickly and absorbs flavors well. You can also cut down on the beans or corn for fewer carbs. Herbs and spices can change the whole dish. Try adding fresh cilantro or parsley for a bright taste. You can also use dried oregano or thyme for a different flavor. To adjust heat, use different peppers. For a milder taste, try bell peppers or poblano peppers. If you love spice, add serrano or habanero peppers. Just remember to taste as you go to find your perfect level of heat! To store your Spicy Mexican Quinoa Bowl, let it cool first. Place leftovers in airtight containers. Use glass or BPA-free plastic containers to keep it fresh. This bowl stays good in the fridge for up to four days. Always label your containers with the date to track freshness. To freeze the quinoa bowl, use freezer-safe containers. Portion out servings for easy use later. Make sure to leave some space at the top, as the quinoa expands when frozen. For best results, eat it within three months. Thaw the bowl in the fridge overnight before reheating. You can also use the microwave for quick thawing. Reheat until it's hot all the way through. The Spicy Mexican Quinoa Bowl lasts four days in the fridge. If frozen, it maintains quality for about three months. Always check for any off smells or changes in color before consuming. Keeping it stored properly helps ensure you enjoy every bite! To make quinoa less sticky, rinse it well before cooking. Use a fine mesh strainer. This removes the natural coating called saponin. Rinse until the water runs clear. For cooking, use a 2:1 ratio of broth to quinoa. This helps it cook evenly. After cooking, let it sit for five minutes. Then, fluff it gently with a fork. This keeps the grains separate. Yes, you can prepare this dish ahead of time. Cook the quinoa and sauté the veggies in advance. Store them in separate containers in the fridge. This keeps flavors fresh. When ready to serve, mix them together and heat as needed. You can also pack the bowl for lunch. Just add the avocado and lime juice just before eating. You can serve many sides with a Spicy Mexican Quinoa Bowl. Here are some ideas: - Fresh salsa or pico de gallo - Guacamole or spicy avocado dip - Tortilla chips for crunch - A side salad with lime dressing - Grilled corn on the cob - Jicama sticks with chili powder These sides add flavor and make the meal more fun! This blog post shared a delicious Spicy Mexican Quinoa Bowl recipe. We explored its main ingredients like quinoa, black beans, and fresh veggies. I provided step-by-step instructions, cooking tips, and storage info. Variations allow you to customize the bowl to fit your taste and dietary needs. Enjoy making this hearty meal! It’s full of flavor, healthy, and easy to organize. Try it out, and have fun with the variations! Your dinner plans just got a tasty upgrade.

Spicy Mexican Quinoa Bowl

A flavorful and nutritious quinoa bowl with a spicy kick, perfect for a healthy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn, drained
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 avocado diced
  • 1 lime juiced
  • to taste fresh cilantro, chopped (for garnish)
  • to taste jalapeño slices (optional, for extra heat)

Instructions
 

  • In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
  • In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
  • Add minced garlic and diced red bell pepper to the skillet. Sauté for another 3-4 minutes until they start to soften.
  • Stir in the black beans, corn, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 5-7 minutes until everything is heated through.
  • Combine the cooked quinoa with the sautéed vegetables and mix well. Squeeze lime juice over the top and stir to combine.
  • Serve the quinoa mixture in bowls, topped with diced avocado, and garnish with fresh cilantro and jalapeño slices if desired.

Notes

Add jalapeño slices for extra heat if desired.
Keyword bowl, quinoa, spicy, vegetarian