Tex-Mex Quinoa Power Bowl

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Tex-Mex Quinoa Power Bowl

A hearty, one-pan quinoa bowl loaded with beans, veggies, and Tex-Mex spices. Easy to make, filling, and perfect for meal prep lunches or quick weeknight dinners.
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Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Meal Type: Dinner, Main Course, Side Dish, Sides
Special: 10 Ingredients or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Stove
Ingredient: Beans, bell pepper, Corn, quinoa, Tomatoes
Servings: 4
Ingredients
  • 3/4 cup(s) quinoa rinsed
  • 1 tablespoon(s) olive oil
  • 1 small yellow onion chopped
  • 2 clove(s) garlic minced
  • 1 green bell pepper chopped
  • 1 can(s) (15 oz / 425 g) kidney beans rinsed and drained
  • 1 cup(s) corn canned and drained or frozen
  • 1 cup(s) chopped tomatoes canned with juices or fresh
  • 1 1/2 tablespoon(s) taco seasoning
  • 1 cup(s) water
  • Salt to taste
US Customary - Metric
Instructions
  • Sauté the vegetables: Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, and bell pepper and cook for 4–5 minutes, until softened.
  • Season: Add a pinch of salt and the taco seasoning. Stir and cook for about 30 seconds, until fragrant.
  • Add remaining ingredients: Stir in the quinoa, kidney beans, corn, chopped tomatoes, and water until well combined.
  • Simmer: Bring to a boil, then reduce the heat to low, cover, and simmer for 18–20 minutes, until the quinoa is tender and the liquid is absorbed.
  • Rest and fluff: Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.
Notes
Taco seasoning: If you don’t have a blend, use
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt to taste
Fresh tomatoes: If using fresh chopped tomatoes instead of canned, add an extra 2–3 tablespoons of water as needed while cooking.
Oil-free option: Sauté the vegetables with a splash of water or vegetable broth instead of oil.
Make-ahead: Keeps well in the fridge for up to 4 days. Reheat with a splash of water.
Serving suggestions: Finish with lime juice, chopped cilantro, and a dollop of plant-based yogurt.
Add-ins: Diced zucchini, jalapeño, or spinach all work well.
Nutrition
Serving: 1serving (recipe makes 4 servings)Mexican-style seasoning: If you don’t have a blend, use 1 teaspoon chili powder 1 teaspoon ground cumin ½ teaspoon smoked paprika ½ teaspoon garlic powder ½ teaspoon onion powder Salt to taste Fresh tomatoes: If using fresh chopped tomatoes instead of canned, add an extra 2–3 tablespoons of water as needed while cooking. Oil-free option: Sauté the vegetables with a splash of water or vegetable broth instead of oil. Gluten-free: Naturally gluten-free. Make-ahead: Keeps well in the fridge for up to 4 days. Reheat with a splash of water. Serving suggestions: Finish with lime juice, chopped cilantro, and a dollop of plant-based yogurt. Add-ins: Diced zucchini, jalapeño, or spinach all work well. | Calories: 347kcal | Carbohydrates: 59g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 170mg | Potassium: 888mg | Fiber: 13g | Sugar: 5g | Vitamin A: 374IU | Vitamin C: 35mg | Calcium: 76mg | Iron: 6mg
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