Go Back
+ servings
A Mexican quinoa bowl assembled and ready on the counter.
Print Recipe
5 from 5 votes

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. The perfect poolside meal - this mexi-quinoa bowl is full of flavor and healthy to boot!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American, Mexican
Servings: 6 servings
Calories: 168kcal

Ingredients

INSTANT POT QUINOA

  • 1 cup quinoa
  • 1 ¼ cups broth I prefer vegetable but any will work.

Fresh salad

  • 1 cucumber cut into small bite-size pieces
  • 1 cup cherry tomatoes halved (2 tomatoes)
  • 1 avocado
  • 1-2 lime
  • ¼ red onion diced
  • 1 chicken breast grilled and cubed
  • salt to taste
  • ¼ cup cilantro chopped
  • 1 jalapeno diced
  • feta cheese as desired or use cotija, queso fresco, or mozzarella
  • grilled chicken breast

Instructions

QUINOA INSTANT POT OR STOVE TOP

  • 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.
  • When done, lay quinoa on double layer paper towels to let excess liquid drain off and cool.

SALAD INSTRUCTIONS

  • Chop all ingredients- tomatoes, cucumber, onion, cilantro and toss. Add lime juice over the top and toss again.
  • ADD in quinoa and toss. Slice chicken and serve to the sides of the salad.
  • When ready to serve cut up fresh avocado and add to salad.

Video

Notes

Rinse your quinoa for one minute or until the water runs clear before cooking. This removes the plant compound that can make it taste a bit bitter.
Cook your quinoa with chicken broth to give it a bit more flavor.
Let the salad sit before eating so all the flavors can meld together.
Change up the veggies or flavors to your own tastes if you want!
Storage: 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. 
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. 
 

Nutrition

Serving: 2cups | Calories: 168kcal | Carbohydrates: 23g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 245mg | Potassium: 448mg | Fiber: 3g | Sugar: 2g | Vitamin A: 353IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 2mg