Mexican Quinoa Bowl

In honor of Cinco de Mayo tomorrow, here’s a flavorful recipe for a Mexican Quinoa Bowl. This dish is inspired by the burrito which has deep roots dating back to 10,000 BC. Early Mesoamerican cultures such as the Aztecs used corn tortillas and filled them with vegetables, beans and rice. When the Spanish conquered Moctezuma II's kingdom in Mexico as a term of surrender, Hernan Cortes requested that his men be supplied with native dishes. Once introduced to the corn tortillas and vegetables, they requested wheat tortillas and added new ingredients such as beef, chicken and cheese.

However, it is rumored the modern day burrito was invented by Juan Mendez who was a street vendor in the 1910s. Mendez wrapped his food in a flour tortilla and transported it on a little donkey–hence the name "burrito". Either way, by the 1950s burritos were beloved in America and Tex-Mex cuisine introduced another favored alteration to this dish–the burrito bowl. Which brings us to our dish, which is really Cal-Mex, opting for quinoa instead of rice and using all of the traditional burrito ingredients, without meat–just veggies!

Enjoy and have a colorful day!

• Time and Serving Size

  Time:

  Prep: 10min

  Cook: 20min

  Serving Size : 4

• Ingredients

  1 cup quinoa

  1 red bell pepper

  1 green bell pepper

  white cheddar

  1 can black beans

  3 cups spinach

  1 onion

  ⅓ cup corn

  avocado salsa

  optional, but recommended

  2 avocados

  garlic granules

  salt

  pinch paprika

  sage

  cilantro

  parsley

  basil

• Nutrition

  Nutrition per serving

  Calories, 402.19kcal, 20% DV

  Total Fat, 13.68g, 20% DV

  Carbs, 57.33g, 22% DV

  Sugars, 4.18g, 5% DV

  Protein, 16.52g, 33% DV

  Sodium, 651.92mg, 33% DV

  Fiber, 15.77g, 56% DV

  Percent Daily Values based on a 2,000 calorie diet.

  Health Score: 9.7/10

  *Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.

  Nutrients in this dish with a positive impact:

  Unsaturated Fat, 9g, 18% DV

  Fiber, 16g, 56% DV

  Protein, 17g, 33% DV

  Potassium, 1121mg, 32% DV

  Magnesium, 166mg, 44% DV

  Iron, 5mg, 37% DV

Step 1

Cook quinoa in a pot for about 20 minutes.

Step 2

Meanwhile chop bell peppers, onions, herbs, and prep corn.

Step 3

Cook chopped vegetables in a large pan. Once tender, wilt in the spinach. Then season with paprika, garlic and salt to taste.

Step 4

In a small pan, heat the black beans.

Step 5

To serve, plate quinoa and vegetables. Slice an avocado and place on the side. Top with cheddar cheese and drizzle avocado salsa (optional). Top with chopped herbs.