Mexican Quinoa Bowl with Avocado Salsa – LeelaLicious
This wholesome Mexican Quinoa Bowl options a deliciously creamy avocado salsa and Tricolor Quinoa from Bob’s Crimson Mill, who are graciously sponsoring this submit.
Contemplating we have lived in Mexico for six months, it is surprising how number of Mexican-motivated recipes are on this web site. I totally intent on transforming this over the coming year – beginning with today’s delicious Mexican Quinoa Bowl.
At the foundation of this vegetarian Mexican recipe is Bob’s Crimson Mill Tricolor Quinoa. I appreciate how colourful this blend of white, pink and black wholegrain quinoa is, but you can totally sub in their traditional organic and natural white quinoa.
Did you know that quinoa is a total grain superfood? It also is gluten absolutely free and a full protein, which is super exceptional in plant protein, but tends to make it perfect for plant-based eating.
You can uncover a retail outlet that carries Bob’s quinoa listed here by clicking on the “Find a Store” button and also be absolutely sure to get a coupon for Bob’s Crimson Mill item by clicking on the “Coupons” area.
Online video time!!!
Enjoy: How To Make Mexican Quinoa Bowls
How to Cook dinner Quinoa
Although it is total grain, quinoa cooks in as tiny as 15 minutes! Great for rapid, balanced foods.
For an additional strengthen in taste, I initial sauté some onion in a saucepan and then toast the quinoa seeds for a number of minutes. This provides it a delicious nuttiness. Then, as a substitute of drinking water, I use broth for cooking the quinoa.
Simmer the quinoa coated until finally all of the broth is absorbed. Then choose the saucepan off the heat and fluff with a fork. Address yet again and enable sit for 15 minutes.
And completely ready is you fluffy, light total grain quinoa!
To make Mexican model quinoa, I increase black beans and cooked frozen corn – these can be heated for warm vegan bowls. And for greens some halved cherry tomatoes and diced cucumber.
And to end off this Mexican quinoa recipe, I drizzle it with this awesome creamy avocado salsa.
How to Make Creamy Tomatillo Avocado Salsa
Now, the tomatillo avocado salsa really gets produced initial and then refrigerated for at the very least 30 minutes for all the magnificent flavours to meld jointly.
This creamy avocado salsa is related to guacamole. Having said that, there is no tomato in it and it gets blended super clean with drinking water for perfect drizzling regularity.
Apart from ripe avocados and tomatillos, there are cilantro, onion, garlic, lime, salt and a serrano chile in this salsa.
If individual quinoa bowls aren’t your matter, you can totally transform this recipe into a Mexican quinoa salad.
To make a balanced Mexican salad with quinoa, merely add all substances – after they have cooled – in a significant bowl. Then use the creamy avocado salsa as dressing for quinoa salad and toss anything to incorporate.
This quick Mexican salad recipe will be a guaranteed group pleaser. I prepared my leftovers from the video clip shoot like this and took the Tex Mex quinoa salad together for a family members journey at the ski cabin, last weekend. Every little thing was gobbled up the initial night time and been given many compliments – even from some of our pickiest eaters 😉
Mexican Quinoa Bowl with Avocado Salsa
This wholesome Mexican Quinoa Bowl options a deliciously creamy avocado salsa and Tricolor Quinoa from Bob's Crimson Mill.
Writer: Leelalicious
Yield: four
Ingredients
- ½ onion, chopped
- ½ tablespoon oil
- 1 cup Bob's Crimson Mill Tricolor Quinoa
- 2 cups vegetable (or chicken) broth
- 2 cups black beans
- 1 cup cooked frozen corn
- 1 English cucumber, diced
- 16-twenty cherry tomatoes (about ½ pint), halved
Avocado Salsa:
- three tiny, ripe avocados
- three tomatillos, quartered
- twelve sprigs cilantro
- ¼ white onion
- 1 garlic clove
- 1 serrano chile
- 1 lime, juiced
- 1 teaspoon salt, or to flavor
- about ½ cup drinking water, or as considerably as needed for salsa to blend
Guidelines
- Start by planning the avocado salsa, as it preferences finest when the flavors are allowed to meld jointly for at the very least fifty percent an hour.
- To a higher velocity blender, increase the avocado flesh, quartered tomatillos, cilantro sprigs, onion, garlic, chile (reduce off stem, but depart seeds for some heat), lime juice, salt and drinking water. Blend until finally combined and clean.
- Established avocado salsa aside in the fridge for about 30 minutes for flavors to meld.
- In a medium saucepan, heat oil on medium higher and sauté chopped onion. At the time onion is comfortable and translucent, force to aspect of the pan and increase Bob's Tricolor Quinoa to the saucepan. Toast the quinoa even though stirring frequently until finally fragrant and nutty (about 5 minutes).
- Incorporate the vegetable broth and deliver to a boil. Address and lower heat to medium. SImmer until finally all drinking water is absorbed - about twelve minutes. Get saucepan off heat, fluff with with a fork, then include and enable stand for 15 minutes.
- To assemble the Mexican Quinoa Bowls, divide the quinoa into four bowls. Then, increase black beans, corn, tomatoes and cucumber to every single bowl and drizzle with prepared avocado salsa.
- Provide with cilantro leaves and chile slices.
Notes
For an option serving possibility, make cold Mexican Quinoa Salad by combining all substances (when cooked quinoa has cooled) with as considerably avocado salsa as needed to moisten salad.
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Disclosure: This is a sponsored submit prepared by me on behalf of Bob’s Crimson Mill. All viewpoints are as constantly my possess. Thank you for supporting the brand names that make Leelalicious attainable.
Read More About Gluten-Free Recipes At NaturallyCurvy.com
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