Mexican Quinoa Bowl
The first time I saw quinoa, I thought it was pronounced “kee-no-a”, but come to find out…its actually KEEN-wah. I wonder how long I went around calling it kee-no-a?
What is quinoa you ask? Well, although its thought to be a type of grain, its actually a seed that’s high in protein and works really well as a substitute for rice. In fact, it includes all nine essential amino acids, making it a “complete protein”.
Not only is it high in protein, but is also related to leafy vegetables such as Swiss chard and Spinach. Its unbelievably high in manganese, magnesium, and rich in amino acids.
Black Beans-contain both omega-3 and omega-6 fatty acids, vegetable protein and are high in fiber.
Quinoa -source of complete protein, high in magnesium, phosphorus, and fiber.
Research indicates that due to its high content of magnesium (which relaxes blood vessels), it can be helpful for those who suffer from migraines and much, much more.
For all these reasons, you can see why I want to incorporate more of quinoa into my diet. So when I got a request for more vegetarian/vegan type recipes, I knew I had to try out something with quinoa.
Try out this simple recipe for Mexican quinoa bowls…or swap your usual rice for quinoa in one of your favorite dishes.
Mexican Quinoa Bowl
lightly adapted from here
1/2 cup quinoa
1 tbsp olive oil
1/4 cup onion, chopped
1 clove garlic, minced
1 can of black beans, rinsed and drained
1/2 cup frozen corn
1/4 cup chopped fresh cilantro
1/4 tsp chili powder (mild)
1/4 cup fresh lime juice
1 avocado, chopped(optional)
Shredded mexican cheese (optional)
Sour cream (optional)
Make quinoa according to directions on package. While the quinoa is cooking, heat olive oil in a small saucepan. Add in onion and let cook 2-3 minutes, until they become translucent. Add in minced garlic and cook until fragrant. Then, add black beans, corn, and 1/4 cup water and bring to a boil. Let simmer 10 minutes, then stir in lime juice.
When the quinoa is done, add in cilantro and additional tablespoon of lime juice. Assemble bowls by quinoa first, top with black bean mixture, then cheese, sour cream, avocado, tomatoes or any of your favorite toppings. Enjoy!
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- Lauren: Congratulations!:) I check your blog from time to time and I really enjoy it.
- Staci: By the way, these have become my staple for bringing to potlucks, they’re tasty and rich and I’ve...
- Christina: Wow! These sound so delicious. Gluten free is an added plus in my book. I am always looking for GF recipes...
- zephra milde: Does anyone think these could be made without egg whites? Maybe flaxseed eggs instead? Any other...
- Danielle: How to you “slice them” I am terrible at cutting them into thin slices. They are so tough to...