Mexican Quinoa Bowl

Gearing up for another school year?
I know weekday dinners can be time consuming. No one wants to spend their precious time on elaborate cooking, especially on weeknights when you have a busy schedule.

Loaded with black beans, sweet corn, colored peppers, fragrant ripe tomatoes and power packed quinoa, this one meal will satisfy your taste buds as well your nourish your body.

This can be great lunch to take to work or school. Believe me, kids love this colorful bowl.

Serve with a side of guacamole or slices of avocado and lime wedges.

This is a vegeterian version of a one pot quinoa bowl, but if you want to add more protein, feel free to add fried eggs or baked chicken on top.

You can make this in Instant pot, Pressure cooker or Pan.

#under30minutedinner.

#mexicanquinoabowl.

Ingredients,

Quinoa-1 cup rinsed properly.

Canola oil-1 table spoon.

Onion-1 small diced finely.

Garlic-2 big pods chopped finely.

Tomato-1 small chopped finely.

colored Peppers-1 cup chopped finely.

Sweet corn kernels-1 cup

Black beans /Rajma-1 cup (if not using canned ones please boil it first,)

Tomato puree-1 cup

Water-1/2 cup

Lemon juice-2 tablespoon

Cilantro – for garnishing.

Salt-According to taste.

Taco seasoning -optional

Method,

In a pan add oil.

Add onion and garlic.

Fry for 2 minutes.

Add all the other vegetables and quinoa.

Saute for 2-3 minutes,

Add tomato puree ,water and salt.

Mix it and cover with a lid.

Keep flame on low.

Simmer it for 20 minutes.

Check it after few minutes,it shouldn’t stick to the pan or burn .If needed add little water.

Add cilantro and lemon juice.

Serve with Guacamole or slices of Avocado.

Enjoy.

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