Mexican Quinoa Bowl
30 minMexican
Servings6
Plan it in the app to put it on your week.
- Vegetarian
- Vegan
- Gluten Free
- Dairy Free
- Pescatarian
Steps
- 1In a large sauce pan heat 1 teaspoon of olive oil over medium heat.
- 2Sauté quinoa, onion, and garlic until garlic is fragrant.
- 3Slowly add broth and stir.
- 4Add cumin, salt, and pepper. Stir in 2 tablespoons of tomato sauce.
- 5Bring to a low boil, cover and reduce heat to low.
- 6Simmer for 15 minutes.
- 7Add black beans to sauce pan, gently stir to combine.
- 8Cover and let stand for 5 minutes.
- 9Serve with diced avocado and pico de gallo.
Nutrition
- Calories
- 220kcal
- Protein
- 10g
- Carbs
- 31g
- Fat
- 7g
- Fiber
- 10g
- Sugar
- 1g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does mexican quinoa bowl take to make?
About 30 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 6 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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