Simple Mexican Quinoa Bowls
These Simple Mexican Quinoa Bowls are a great weeknight dinner or meal prepped lunch. Served with a Chipotle Cilantro Vinaigrette!
Ingredients
FOR THE CHIPOTLE CILANTRO VINAIGRETTE
- 1/2 cup cilantro
- 1 clove garlic peeled
- 1 chipotle pepper in adobo from a can
- 1/4 cup olive oil
- 1-2 limes juiced, to taste
- 1 tbsp agave or maple syrup
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp pepper
- 1/2 tsp salt or to taste
FOR THE TOMATO CORN SALSA
- 1 cup cherry tomatoes halved
- 1 cup frozen corn thawed
- 1/4 red onion diced
FOR THE VEGAN CREMA
- 2 tbsp vegan mayo
- 1/2 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 tbsp 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
*These are best served cold, so I would allow the quinoa and salsa to marinate for at least 30 minutes or overnight.
Nutrition
Calories: 517kcal | Carbohydrates: 49g | Protein: 8g | Fat: 35g