Quinoa Mexican Bowl
4 servings

So Good! So Easy! So Healthy! 

I just made a giant batch of this to last a month because it’s so easy, fast, healthy, and absolutely delicious that everybody loves, and it freezes well for many stress free meals.
This is a one pot dish using ingredients you probably already have and it’s also easy clean up. You can make the quinoa in a rice cooker to make life even easier.
Use whatever veggies you have and mix it up.


  • 1 tablespoon organic olive oil
  • 1 small red or white onion
  • 2 cloves garlic, minced
  • 1 cup organic quinoa (white or multi colored)
  • 1 cup vegetable or mushroom broth or water
  • 1 (15-ounce) can organic black beans, drained and rinsed
  • 1 (14.5 oz) can organic fire-roasted diced tomatoes
  • 1 cup organic corn kernels, frozen, canned or roasted
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher or sea salt
  • Freshly ground black pepper
  • 1 avocado, cubed or sliced
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 jalapeno, minced (optional)
  • Hot sauce (optional)
  • Organic tortillas (optional)


  1. Over medium heat, place a large pot with olive oil. Saute the onion, garlic and jalapeno (if using) until translucent.
  2. Add the broth or water, quinoa, beans, corn, tomatoes, chili powder and cumin, salt and pepper. Give it a taste and adjust to your liking.
  3. Bring to boil and reduce to simmer until the quinoa is cooked (15-20 minutes).
  4. Serve in a bowl with avocados, lime juice, cilantro and a side of tortillas (if desired). Enjoy!