Mexican · antipasti

Mexican Quinoa Bowl

Name: Mexican Quinoa Bowl
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: ½ cup quinoa; 1 tsp olive oil; 1 garlic clove, minced; ¼ cup white onion, diced; 1 cup reduced sodium chicken broth; ½ tsp ground cumin; ¼ tsp kosher salt; ¼ tsp ground black pepper; 2 tbsp tomato sauce; 15 oz can reduced sodium black beans; 1 large avocado, diced; ½ cup tomatoes, diced; 1 small jalapeño, finely diced; ½ cup fresh cilantro, chopped; ½ small lime, juiced

“Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Mexican Quinoa Bowl at home. One serving contains 221 calories, 10g of protein, and 7g of fat. This recipe serves 6 and costs 79 cents per serving. A mixture of cilantro, juice of lime, tomato sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. 1 person has tried and liked this recipe. It is brought to you by Pick Fresh Foods. It works well as a very affordable hor d'oeuvre. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. With a spoonacular score of 81%, this dish is great. If you like this recipe, you might also like recipes such as Mexican Quinoa Bowl, Mexican Quinoa Bowl, and Mexican Quinoa Bowl.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Quinoa½ cup
Olive oil1 tsp
Garlic cloveminced1
Oniondiced¼ cup
Reduced sodium chicken broth1 cup
Ground cumin½ tsp
Kosher salt¼ tsp
Ground pepper¼ tsp
Tomato sauce2 tbsp
Reduced sodium black beans15 oz
Avocadolarge, diced1 large
Tomatoesdiced½ cup
Jalapeñosmall, finely diced1 small
Cilantrochopped½ cup
Juice of limesmall, juiced½

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.