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Mexican Quinoa Bowl
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5 from 2 votes

Mexican Quinoa Bowl with Cilantro-Lime Dressing

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Mexican
Keyword: Mexican, quinoa bowl
Servings: 4 servings
Calories: 436kcal
Author: Maggie

Ingredients

Quinoa Bowl

  • 1/2 onion diced
  • 3 garlic cloves minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1 14.5-ounce can diced tomatoes
  • 1 cup quinoa rinsed
  • 4 cups spinach chopped
  • 1 cup corn kernels fresh or frozen
  • 2 cups pinto beans or 1-15 ounce can
  • 1 avocado pitted and thinly sliced

Cilantro-Lime Dressing

  • 1 avocado skin and pit removed
  • 3/4 cup almond milk or other non-dairy milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 3 tablespoons lime juice
  • 1/2 teaspoon salt plus more to taste
  • 1 teaspoon agave or other liquid sweetener
  • 1 packed cup cilantro* leaves and stems

Instructions

  • 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 1/2 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.

Nutrition

Calories: 436kcal | Carbohydrates: 66g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Sodium: 709mg | Potassium: 1319mg | Fiber: 15g | Sugar: 8g | Vitamin A: 3227IU | Vitamin C: 32mg | Calcium: 202mg | Iron: 6mg