Mexican Quinoa Breakfast Bowl Recipe

Name: Mexican Quinoa Breakfast Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup red quinoa, rinsed well; Kosher salt; 3 tablespoons 2 percent Greek yogurt; Juice of 1/2 lime; 2 tablespoons fresh cilantro leaves, roughly chopped, plus leaves for garnish; 3 tablespoons drained and rinsed canned black beans; 3 tablespoons salsa; 1/4 small avocado, sliced; 2 radishes, cut into thin matchsticks; 1 tablespoon pepitas (pumpkin seeds)

Servings: persons

1
Bring 1 cup water, the quinoa and a pinch of salt to a simmer in a small saucepan over medium-high heat.
2
Lower the heat to medium-low, cover and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes.
3
Remove the saucepan from the heat, and let sit, covered, for at least 5 minutes (the dish can be served warm or at room temperature).
4
Whisk together the yogurt, lime juice, cilantro and a pinch of salt in a small bowl.
5
Put the cooked quinoa in a cereal bowl, and top with the yogurt mixture, beans, salsa, avocados, radishes and pepitas in neat piles or rows.
6
Garnish with cilantro.
7
Then take a photo!
8
Per serving (1 bowl): Calories: 390; Fat: 13 g (Saturated: 2 g); Cholesterol: 5 mg; Sodium: 690 mg; Carbohydrate: 56 g; Fiber: 9 g; Protein: 17 g; Sugar: 6 g

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1/3 cup red quinoa, rinsed well, Kosher salt, 3 tablespoons 2 percent Greek yogurt, Juice of 1/2 lime, and more.

Yes, Mexican Quinoa Breakfast Bowl falls under the Breakfast 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.

That's it — enjoy your meal!

Mexican Quinoa Breakfast Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions