This dish is chockfull of so many delicious flavors. From its black beans and jalapeños to the green chilis and cumin, it’s a fun Mexican dish with a twist. It has a hint of heat and a bit of tanginess from the lime, too.
It’s a great healthy alternative to taco salad. The quinoa makes this dish so filling, and the cumin and beans makes it so satisfying, you’ll never even notice meat is missing. You could even serve this mix on a bed of fresh greens for extra nutrition.
vegetarian Mexican quinoa bowl
Serves: about 6
- 1 can (15 oz) black beans, rinse and drained
- 1 cup corn kernels, canned or frozen
- 1/3 cup quinoa, rinsed
- 1/2 red onion, chopped
- 1 red pepper, chopped
- 1 can (4.5 oz), diced green chilis
- 1 small jalapeño, minced
- 2 tsp cumin
- 1 tsp salt + a pinch
- 1/4 tsp pepper
- 1 lime, quartered
- 1 1/2 cup shredded cheese (Mexican blend or Monterey Jack)
- Optional: cilantro, avocado for garnish, diced tomatoes
- Add 1/3 cup quinoa, 2/3 cup water and a pinch of salt to pot. Bring pot to a boil. Then educe heat, cover pot with a lid and simmer for about 15 to 20 minutes. Most of the water should be absorbed by the quinoa. Set aside to cool for 5 minutes.
- In the meantime, preheat the oven to 400 degrees F.
- Add black beans, corn, red pepper, onion, chilis, jalapeño, quinoa, cumin, salt, pepper and 1 cup shredded cheese to a 9 x 13-inch rectangle baking dish. Stir and fold until ingredients are well mixed.
- Bake for 20 minutes. Sprinkle 1/2 cup of shredded cheese on top and bake for another 5 minutes.
- Squeeze lime over dish. Stir.
- Finish with cilantro, chopped avocado or tomato.
- Spoon out of dish and serve.
Also see, The history of Mexican salsa.