Mexican Quinoa Bowls
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 servings
 
Ingredients
  • ¾ cup dry quinoa (or 1½ cups cooked quinoa)
  • 1 can corn, drained
  • 1 can black beans, rinsed and drained
  • 1 can diced tomatoes
  • ¼ cup chopped cilantro + more for topping
  • 1 tbsp. cumin
  • 1-2 tsp. salt
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 1 tsp. chili powder
  • 1 tsp. smoked paprika
  • Juice of 1 lime
  • Optional toppings: guacamole, avocado, salsa, shredded cheese, sour cream, more cilantro, extra lime juice
Instructions
  1. Place quinoa in a medium saucepan and add 1½ cups of water. Bring to a boil then reduce to a simmer and cook until water is gone. Place lid on saucepan and let sit for 5-10 minutes. You can also skip this step and use cooked quinoa if you already have it.
  2. Transfer quinoa to a large bowl. Stir in corn, black beans, tomatoes, cilantro, cumin, salt, garlic powder, onion powder, chili powder, smoked paprika, and lime juice.
  3. Serve immediately with desired toppings! If you'd like, you can also make this into a casserole. Spread in a baking dish and top with cheese and bake at 350 for about 20-25 minutes until cheese is melted.
  4. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/mexican-quinoa-bowls/