Best Mexican Red Quinoa Bowls Recipes

ONE SKILLET MEXICAN QUINOA

One Skillet Mexican Quinoa image

With a large family, I love these one skillet dishes where, for at least 15 minutes, I can 'set it and forget it!' And the kids love it! Serve it for Cinco de Mayo or any night of the week!

Provided by The Gruntled Gourmand

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup yellow corn
1 cup quinoa
1 cup chicken broth
1 tablespoon red pepper flakes, or to taste
1 ½ teaspoons chili powder
½ teaspoon cumin
1 pinch kosher salt and ground black pepper to taste
1 avocado - peeled, pitted, and diced
1 lime, juiced
2 tablespoons chopped fresh cilantro

Steps:

Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.

Nutrition Facts : Calories 450.1 calories, Carbohydrate 67.1 g, Cholesterol 1.5 mg, Fat 14.9 g, Fiber 17.2 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 1098.5 mg, Sugar 5.1 g

QUINOA BOWL WITH CHICKEN AND AVOCADO CREAM

Quinoa Bowl with Chicken and Avocado Cream image

Every grain bowl should have a successful balance of crunchiness, creaminess and bold flavor. In this Mexican-inspired bowl, the crunchy tortilla chips and roasted pepitas are nicely complemented by avocado cream and hearty quinoa. Make a big batch of quinoa and keep it frozen in resealable bags for up to 1 month; thaw and reheat as needed. Having an arsenal of the premade stuff in your freezer will help cut down prep time on busy nights.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 grain bowls (about 1 cup quinoa each)

Number Of Ingredients 15

Ingredients

1 1/2 cups red quinoa
1 cup fresh cilantro leaves and tender stems, finely chopped, plus 4 sprigs for garnish
2 scallions, thinly sliced
2 tablespoon olive oil
Kosher salt
1 firm-ripe avocado, halved, pitted and cut into large chunks
1/4 cup sour cream
3 tablespoons grated Parmesan
Juice of 1 lime, plus 1 lime, quartered
Pinch cayenne pepper
1 cup frozen fire-roasted corn, thawed
2 cups shredded rotisserie chicken meat (from about 1/2 chicken; about 3/4 pound)
2 cups tortilla chips, crushed
1 cup store-bought or homemade black bean salsa
1/4 cup roasted and salted pepitas

Steps:

Make the quinoa: Bring the quinoa and 2 1/2 cups water to a boil in a large saucepan over medium-high heat. Cover, reduce the heat to medium-low and gently simmer until the quinoa is tender (the little tails will pop out) and most of the water is absorbed, 20 to 25 minutes Drain off any excess water. Stir in the chopped cilantro, scallions, oil and 1/2 teaspoon salt. Serve warm or at room temperature. (The quinoa can be cooked, cooled and refrigerated, covered, for up to 2 days. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
Make the avocado cream: While the quinoa cooks, process or blend the avocado, sour cream, Parmesan, lime juice, 1 tablespoon water, cayenne and 3/4 teaspoon salt in a food processor or blender until smooth and creamy.
If the corn still has a chill, microwave it for about 1 minute.
Build the bowls: Divide the quinoa evenly among 4 bowls. Top each with neat piles and/or rows of chicken, tortilla chips, corn, salsa and pepitas. Top with some sauce, a sprig of cilantro and a lime quarter.

MEXICAN RED QUINOA BOWLS

Mexican Red Quinoa Bowls image

I made a bunch of red quinoa the other day and now I am looking to find yummy ways to use it up. I found a handful of recipes online, but they were all salad-ish with vinegar and that's not what I wanted. I wanted something warm and comforting, yet flavorful and healthy. This was the result of my cooking experiment and it is delish! You could also feel free to serve it in a wrap with some lettuce or use it as a side dish. If you don't have limes, a little sour cream on top will give the dish that same tang. Diced avocado or sliced radish would be great as toppers too.

Provided by januarybride

Categories Lunch/Snacks

Time 15m

Yield 3 serving(s)

Number Of Ingredients 15

Ingredients

2 cups cooked red quinoa
2 garlic cloves, minced
1/4 cup green onion, chopped
1/2 a red bell pepper, diced
1/2 cup corn (canned or frozen is fine)
2/3 cup canned black beans (rinsed)
2 teaspoons taco seasoning
1 teaspoon oregano
1/2 teaspoon cumin
salt and pepper
3/4 cup salsa
1/2 cup water (optional)
1 green onion (to garnish)
8 sliced black olives (to garnish)
4 lime wedges (to garnish)

Steps:

Heat the olive oil in a saucepan over medium heat.
Stir in the garlic, red pepper, and green onion and cook until the pepper softens, about 5-7 minutes.
Stir in the quinoa, beans, taco seasoning, oregano, cumin and salsa.
Add water to thin it out if it is too thick/sticky (this depends on if you use a runny salsa or a thick and chunky one).
Taste and season with salt and pepper.
Cook for 2 minutes more to warm up the additional ingredients.
Serve hot in a bowl, topped with black olives, green onion and a lime wedge.
Make sure you tell everyone to squeeze the lime over the quinoa as this really finishes off the dish and boosts the flavors.

Nutrition Facts : Calories 540, Fat 9, SaturatedFat 1.1, Sodium 737.2, Carbohydrate 96.2, Fiber 14.9, Sugar 4.6, Protein 21.9