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Mexican Quinoa Bowl

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Mexican Quinoa Bowl

5 from 1 vote
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Course: Main Course
Cuisine: Mexican
Keyword: avocado, gluten-free, quinoa bowl, vegetarian
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 491kcal


  • 2 clove garlic
  • 2 tablespoon olive oil
  • 1 cup quinoa, uncooked
  • 1 1/4 cup vegetable broth
  • 15 ounce black beans, canned
  • 14 1/2 ounce diced tomatoes, canned
  • 1 cup corn, frozen
  • 1 teaspoon cumin, ground
  • 1/4 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 1/2 tablespoon cilantro
  • 1 tablespoon lime juice


  • 1 1/2 cup cheddar cheese, shredded
  • 1 cup salsa
  • 1 medium avocado
  • 1/3 cup sour cream

Serve With

  • 2 medium mango


  • Finely mince garlic. Drain and rinse beans.
  • Heat olive oil in a medium saucepan over medium-high heat.
  • Add garlic to hot pan and sauté until fragrant, about 1 minute.
  • Stir in the the quinoa, veggie broth, beans, diced tomatoes, corn, cumin, onion powder, chili powder, and salt.
  • Bring to a boil, then reduce heat to medium-low and cover; simmer for about 25 minutes or until the liquid is fully absorbed, then remove from the heat.
  • Stir in chopped cilantro and lime juice.
  • Top with cheese, salsa, diced avocado, and/or sour cream as desired; serve mango slices on the side.
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Calories: 491kcal | Carbohydrates: 56g | Protein: 18g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 1199mg | Fiber: 14g | Sugar: 17g

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