Mexican quinoa bowl with cilantro-lime dressing is a healthy dinner that you can have on the table in under 30 minutes. This Mexican inspired quinoa bowl is quick, nutritious and packed full of flavor.
Over medium-high heat, place the onion and garlic in a large saucepan with a few tablespoons of water. Saute for 4-5 minutes until onion is softened, adding a little water as necessary to prevent sticking. Add chili powder and oregano and cook until fragrant. Add the diced tomatoes with their juices, quinoa and 1 ½ cups of water. Cover and bring to a boil. Reduce heat to low and simmer for 15 minutes. Turn off the heat and set aside.
While the quinoa is cooking, add all dressing ingredients to a blender. Blend until smooth. Taste and adjust seasonings as desired. Set aside.
If desired, warm the pinto beans and corn kernels together in a pan. Add a little water, cover and allow to warm over medium-low heat. **
When the quinoa is done cooking, place spinach in the bottom of 4 shallow bowls. Place the cooked quinoa on top and then top with beans, corn and sliced avocado. Drizzle with the cilantro-lime dressing. Enjoy!
Notes
*If you're not a cilantro fan, you can leave the cilantro out and use parsley instead, or try a completely different sauce and use this vegan queso.**This bowl is delicious at any temperature. It makes a warm nourishing meal in the winter or a beautiful and refreshing salad during the summer months.