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.

Servings: 8 servings

Author: Beth Allingham of www.amealinmind.com

Prep Time
20 minutes

Cook Time
20 minutes

Course:

Vegetarian main dish

Cuisine:

Mexican

Keywords:

main dish Side Dish Gluten-Free Grain-Free Mexican cuisine Mexican seasonings quinoa bowl

Instructions

1 If there are no directions on your package of quinoa, here's what I do. Place
rinsed quinoa and water into a saucepan.
2 Cover and heat to a rolling boil, then turn down to a simmer.
3 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.
4 Remove from heat and let sit for five minutes to absorb any remaining liquid.
Fluff with a fork and allow to cool.
5 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!
6 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 [https://amzn.to/3MXktok] even though
the recipe also calls for chili powder, but I’ve made that optional.
7 Place the pickled onions, avocado and extra cheese in separate bowls. Garnish
with cilantro and oregano if your family enjoys them.

Mexican Quinoa Bowl with Corn and Peppers

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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