Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mexican quinoa bowl. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
These Mexican quinoa breakfast bowls are the perfect way to start your day! Protein-packed, with creamy avocado, cilantro-lime quinoa and soft boiled eggs! We love this Healthy Mexican Chicken Quinoa Bowl.
Mexican Quinoa Bowl is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Mexican Quinoa Bowl is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook mexican quinoa bowl using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Mexican Quinoa Bowl:
- Take 1 cup quinoa prepared per instructions with broth for flavor
- Make ready 2 tbsp canned black beans per bowl
- Make ready 2 tbsp canned chickpeas per bowl
- Make ready 1/8 cup roasted, diced sweet potatoes per bowl
- Get Cilantro-lime dressing/sauce
- Take Cilantro
- Prepare 1/4-1/2 avocado per bowl
- Get 1/3 chili-lime chicken burger (Trader Joe’s) per bowl
- Prepare 3 heaping tbsp salsa or pico de gallo per bowl
To make the quinoa, place the quinoa in a sieve and rinse with cold water until the water that comes through is totally clear. Add quinoa to the broth, cover and bring back to a boil then turn down to a simmer (low-heat) for. Add quinoa to a sieve, rinse under lukewarm water, and transfer to a pot. Celebrating or not, this Mexican Quinoa Bowl from Deliciously Ella is a must try if you are craving Mexican but want to fell nourished at the same time!
Steps to make Mexican Quinoa Bowl:
- Prepare quinoa. I like to use a combination of bone broth and vegetable broth for flavor instead of water.
- While quinoa is cooking, roast sweet potato in the oven at 400-425° for 20-30 minutes.
- Cook chicken burger while sweet potatoes roast.
- Season and dice sweet potatoes.
- Add toppings to bowl and drizzle with cilantro lime dressing.
This delicious Mexican Quinoa Breakfast Bowl is full of flavor and very nourishing. Quinoa and tofu cooked with Mexican flavors, topped with creamy avocado, corn, and tomatoes. Instant-Pot Mexican quinoa bowls were for dinner. However, my first dinner attempt was a semi-failure. I didn't add enough liquid to the pot and undercooked the quinoa.
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