Main Dish | April 8, 2020

Fresh Mexican Quinoa Bowl

Healthy, fresh Mexican quinoa bowl is a timeless year round delicious (and filling!) meal. Fluffy savory quinoa, fresh veggies with a Mexican flare paired with grilled chicken and cool creamy avocado. This can be served as a whole meal it is so filling! I often like to meal prep and make this for my lunches for an entire week. It’s so fresh and healthy you will not tire of it.

HOW TO MAKE THE BEST FLUFFY QUINOA

I have a post all about how to make the fluffiest quinoa. Here are my PRO TIPS:

  1. Make it in the instant pot. I don know why but it just ends up so soft and perfect.
  2. Rinse your quinoa for 1 minute
  3. Make your quinoa with chicken broth (I use water + bouillon)
  4. Let your quinoa slightly cool on some paper towels

WHAT INGREDIENTS DO I NEED FOR THIS MEXICAN QUINOA BOWL?

What I love about this recipe is how fresh and zesty it is!! The flavors are bomb! Here is what you will need:

  • diced tomatoes
  • grilled chicken
  • diced onions
  • feta cheese
  • diced avocado
  • chopped cilantro
  • diced jalapeno

WHAT SUBSTITUTIONS CAN I USE FOR FETA CHEESE?

If you are not a fan of feta cheese I recommend using a cojita cheese, or a queso fresco. OR another favorite is fresh mozzarella.

ARE THERE SHORTCUTS?

YES! You can buy a fresh pico from your deli section and use that!

I love using this visalia onion chopper to make everything go SOO fast.

You can buy grilled chicken in your deli section too! OR make extra grilled chicken for dinner one night and save it for this bowl.

HOW TO MIX THIS FRESH MEXICAN BOWL

  1. CHOP all your ingredients to your desired sized. I like to have things like onions and jalapeños smaller and tomatoes, cucumber and avocado larger.

Layer in the bowl

  • quinoa
  • tomatoes
  • cucumber
  • onion

  • jalapeno
  • cilantro
  • avocado
  • chicken
  • squeeze fresh lime juice allll over that bad boy.

TOSS the salad really well until all the ingredients are evenly mixed and coated with the lime juice. Let the salad sit for at least 15 minutes before serving to ensure the flavors begin to marry.

HOW SO I STORE THIS MEXICAN QUINOA BOWL?

If you are meal prepping I would recommend not adding the avocado to the dish until serving. All the other ingredients can be combined but you do not want the avocado to turn brown. Store in  airtight containers. Meal prep containers like these are great for your daily meals.

If you are storing leftovers and the avocado has been tossed in I recommend storing in an air tight container and keeping it in the refrigerator. If you think you will not eat it for a few days consider removing the avocado, the remainder of the ingredients should keep for 2 weeks.

WHAT ELSE CAN I SERVE THIS WITH?

TRY keeping the chicken out and instead serving with

a Fresh fruit salad also pairs perfect! Try one of these

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5 from 3 votes
one bowl of mexi-qinoa
Mexi-Quinoa Buddha Bowl
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

The perfect poolside meal - this mexi-quinoa bowl is full of flavor and healthy to boot!

Course: Main Course
Cuisine: American, Mexican
Keyword: mexican quinoa bowl, Tex-Mex Bowls
Servings: 6 servings
Calories: 165 kcal
Author: Desarae
Ingredients
INSTANT POT QUINOA
  • 1 cup quinoa
  • 1 cups water (two cups water if doing on stove top)
  • 1 tbsp chicken boullion
Fresh salad
  • 1 cucumber cut into small bite-size pieces
  • 1 cup cherry tomatoes halved
  • 1 avocado
  • 1 lime 2 limes quartered, optional
  • 1/4 red onion diced
  • 1 chicken breast grilled and cubed
  • salt to taste
  • 1/4 cup cilantro chopped
  • 1 jalapeno diced
  • feta cheese as desired
Instructions
QUINOA INSTANT POT OR STOVE TOP
  1. Rinse quinoa for 1 min in cool water.

    FOR INSTANT POT: add 1 cup broth and 1 cup quinoa to instant pot. cook 1 minute high pressure and natural release for 4 minutes, then quick release.

    FOR STOVE TOP: In a medium saucepan on high heat put 1 cup quinoa and toast for about 5 minutes, constantly stirring. Add 2 cups water and bullion. Bring to a boil, and let simmer for 20 minutes.

  2. When done, lay quinoa on double layer paper towels to let excess liquid drain off and cool.
SALAD INSTRUCTIONS
  1. Chop all ingredients- tomatoes, cucumber, onion, cilantro and toss. Add lime juice over the top and toss again.

  2. ADD in quinoa and toss. Slice chicken and serve to the sides of the salad.

  3. When ready to serve cut up fresh avocado and add to salad.

Recipe Video

Recipe Notes

HOW SO I STORE THIS MEXICAN QUINOA BOWL? 

If you are meal prepping I would recommend not adding the avocado to the dish until serving. All the other ingredients can be combined but you do not want the avocado to turn brown. Store in  airtight containers. Meal prep containers like these are great for your daily meals. 

If you are storing leftovers and the avocado has been tossed in I recommend storing in an air tight container and keeping it in the refrigerator. If you think you will not eat it for a few days consider removing the avocado, the remainder of the ingredients should keep for 2 weeks. 

WHAT SUBSTITUTIONS CAN I USE FOR FETA CHEESE? 

If you are not a fan of feta cheese I recommend using a cojita cheese, or a queso fresco. OR another favorite is fresh mozzarella.

ARE THERE SHORTCUTS? 

YES! You can buy a fresh pico from your deli section and use that!

I love using this visalia onion chopper to make everything go SOO fast.

You can buy grilled chicken in your deli section too! OR make extra grilled chicken for dinner one night and save it for this bowl. 

 

Nutrition Facts
Mexi-Quinoa Buddha Bowl
Amount Per Serving (2 cups)
Calories 165 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 24mg8%
Sodium 52mg2%
Potassium 439mg13%
Carbohydrates 22g7%
Fiber 3g13%
Sugar 2g2%
Protein 13g26%
Vitamin A 239IU5%
Vitamin C 14mg17%
Calcium 29mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Facts
Mexi-Quinoa Buddha Bowl
Amount Per Serving (2 cups)
Calories 165 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 24mg8%
Sodium 52mg2%
Potassium 439mg13%
Carbohydrates 22g7%
Fiber 3g13%
Sugar 2g2%
Protein 13g26%
Vitamin A 239IU5%
Vitamin C 14mg17%
Calcium 29mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
 

4 thoughts on “Fresh Mexican Quinoa Bowl

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  1. 5 stars
    This has become my go to lunch for outings and picnics with kids. Especially beach days! Fresh and healthy and always hits the spot.