- Cook the quinoa as per packaging instructions
- Heat oil in a pan. add chopped garlic and onion to it. Cook on medium-high flame
- Add Chopped Vegetables (start with broccoli, then beans followed by the rest) and sauté on medium flame
- Add salt and cook until all vegetables are almost cooked
- Add spices (Turmeric, Red Chilli Powder, Cumin Powder, Mexican seasoning, Chilly Flakes) and mix well.
- Add in the cooked quinoa and lemon zest, mix well
- Squeeze some lemon juice, Spring Onion and toss one last time.
- Serve hot!
Mexican Quinoa Bowl
By Pooja Garg
Jan, 1st
930
Servings
4 persons
Cook Time
30 minutes
Ingredients
16
- 18
Ingredients
- Quinoa
- Bell Peppers, cubed
- Mushrooms, Cubed
- Broccoli
- Sweet Corn, bioled
- Beans
- Olives, sliced
- Pickled Jalapaños
- Onion, chopped
- Spring Onion
- oil
- Cumin Powder
- Turmeric
- Salt
- Red Chilly Powder
- Mexican Seasoning
- Lemon Zest
- Lemon Juice
Instructions
Notes/Tips
1. Make quinoa following the Box instructions as each brand is different. Fluff up the quinoa using a fork once cooked. 2. You can use rice instead of quinoa 3. You can use mixed herbs instead of Mexican seasoning. 4. This is gluten-free and vegan. 5. You can use a mix of butter and oil for cooking. 6. Use whatever vegetables are available with you. 7. You can mix in some salsa before serving or simply serve salsa, sour cream and guacamole along with the dish.
