These Simple Mexican Quinoa Bowls are a great weeknight dinner or meal prepped lunch. Served with a Chipotle Cilantro Vinaigrette!
I have been attempting to integrate more whole grain foods into my daily diet and these Simple Mexican Quinoa Bowls are a super easy and delicious way to do that! Lots of plant protein, fiber and of course...a delicious sauce. These are great for meal prepping too!
How to make Simple Mexican Quinoa Bowls
This recipe does require a couple of different steps. But once all of the individual components are done, it is super easy to assemble these bowls. The most important part of this recipe (aka where the flavor comes from) is the Chipotle Cilantro Vinaigrette!
The vinaigrette is what flavors the quinoa and the tomato corn salsa. It is a little smoky, tangy and sweet. The perfect flavor combo.
Prepare the quinoa according to the package instructions and add most of the Chipotle Cilantro Vinaigrette. Toss it to combine and place in the fridge for at least 30 minutes. Use the remaining vinaigrette to dress the salsa and let that marinate in the fridge as well.
How to serve Simple Mexican Quinoa Bowls
Once everything marinates, it is time to bring the bowls together. Load each bowl with some quinoa, black beans, salsa and avocado slices. Then top the bowls off with some vegan crema (aka my version of vegan sour cream), cilantro & lime wedges.
These are great for meal prep - get everything prepped on a Sunday and eat all week!
Need more recipe inspo? Check these out:
Simple Mexican Quinoa Bowls
Ingredients
FOR THE CHIPOTLE CILANTRO VINAIGRETTE
FOR THE TOMATO CORN SALSA
- 1 cup cherry tomatoes halved
- 1 cup frozen corn thawed
- ¼ red onion diced
FOR THE VEGAN CREMA
- 2 tablespoon vegan mayo
- ½ lime juiced
- pepper to taste, optional
FOR THE BOWLS
- 2 cups cooked quinoa
- 1 15-ounce can black beans drained and rinsed
- 2 avocados sliced
- cilantro, lime wedges for serving
Instructions
- Add all of the vinaigrette ingredients to a blender or food processor. Pulse until combined, taste and adjust seasonings as needed. Transfer to a bowl.
- Add the tomato corn salsa ingredients to a bowl with 2 tablespoon of the vinaigrette. Place in the fridge to marinate.*
- Prepare the quinoa according to the package instructions. Transfer to a bowl and add the remaining vinaigrette. Toss to combine and place in the fridge to marinate.
- Combine the vegan crema ingredients in a bowl and stir to combine.
- To assemble, layer equal amounts of quinoa, black beans, tomato corn salsa and avocado in 4 bowls. Serve with cilantro, crema and lime wedges.
Video
Notes
Nutrition
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Liana
I would love to try this but I'm allergic to corn, can you suggest a substitute for the tomato corn salsa? Thank you!
Rene
Hi Liana - just leave the corn out, it will still be tasty!
Liana
Thank you.
Staci
This is amazing! The leftovers were great in a tortilla wrap for lunch.
Rene
Yes! Love making leftovers into wraps.
Elle K
Absolutely delicious!! Will definitely make this again and again. Simple and fresh - would be great in summer! Thanks for another great recipe!
Rene
So glad you liked it!!!
Fatima
I made this today for lunch and OMG - sooo good! Also - adding broth to the quinoa...genius! My husband is out working every day (an essential worker) and it's so hard to find a good lunch to pack him and I think we found a winner! Since everything is served cold, it's perfect! All the flavors just compliment each other so well. Definitely a must try!!
Rene
It is crazy how much the broth changes the flavor! And so glad you and your husband liked it!