Mexican Red Quinoa Bowls

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READY IN: 15mins
jenne
Recipe by jenne

I made a bunch of red quinoa the other day and now I am looking to find yummy ways to use it up. I found a handful of recipes online, but they were all salad-ish with vinegar and that's not what I wanted. I wanted something warm and comforting, yet flavorful and healthy. This was the result of my cooking experiment and it is delish! You could also feel free to serve it in a wrap with some lettuce or use it as a side dish. If you don't have limes, a little sour cream on top will give the dish that same tang. Diced avocado or sliced radish would be great as toppers too.

Ingredients Nutrition

Directions

  1. Heat the olive oil in a saucepan over medium heat.
  2. Stir in the garlic, red pepper, and green onion and cook until the pepper softens, about 5-7 minutes.
  3. Stir in the quinoa, beans, taco seasoning, oregano, cumin and salsa.
  4. Add water to thin it out if it is too thick/sticky (this depends on if you use a runny salsa or a thick and chunky one).
  5. Taste and season with salt and pepper.
  6. Cook for 2 minutes more to warm up the additional ingredients.
  7. Serve hot in a bowl, topped with black olives, green onion and a lime wedge.
  8. Make sure you tell everyone to squeeze the lime over the quinoa as this really finishes off the dish and boosts the flavors.

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