Mexican Quinoa Bowl Recipe

Name: Mexican Quinoa Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Quinoa; 4 cups Vegetable Broth; 2 cups Black Beans; 1 bunch Chopped Tuscan Kale; 1 handful Cilantro, chopped; .5 cups Lime Juice; 1 Avocado, cubed; 1 splash Sriracha; Salt and Pepper, to taste; 1 handful Corn Tortilla Chips

Servings: persons

2 cups Quinoa
4 cups Vegetable Broth
2 cups Black Beans
1 bunch Chopped Tuscan Kale
1 handful Cilantro, chopped
.5 cups Lime Juice
1 Avocado, cubed
1 splash Sriracha
Salt and Pepper, to taste
1 handful Corn Tortilla Chips

1
Cook quinoa using vegetable broth, per package instructions.
2
Roughly chop Tuscan (also known as lacinato) kale, removing stems. Saute over medium-high heat in olive oil until they've wilted and turned bright green. About 5-7 minutes.
3
Use cooked black beans, or 1 can of organic black beans - drain the majority of the liquid, but do not rinse.
4
Combined black beans and quinoa, add cilantro, lime juice, salt and pepper.
5
Serve mixture in deep bowls, topping with cubed avocado and a few blue corn tortilla chips. Add an extra spritz of lime to tortilla chips and avocado. Lightly drizzle with sriracha. Salt and pepper to taste.

176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups Quinoa, 4 cups Vegetable Broth, 2 cups Black Beans, 1 bunch Chopped Tuscan Kale, and more.

Yes, Mexican Quinoa Bowl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Quinoa Bowl

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