Mexican Quinoa Bowl

This beautiful sunshine filled bowl is the perfect supper! This Mexican quinoa bowl is filled with black beans, quinoa, corn, tomatoes, lettuce, salsa and cilantro. With over 20gr protein and over 15gr of fiber, it will keep you satisfied for hours. It’s super easy and delicious!  

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You Will Need

Preparation

1

Prepare and cook the quinoa, black beans & corn:  Add water (4 cups, 8 cups) to a medium pot. On high heat, bring the water to a boil. Place the quinoa in a strainer and rinse well. Once water is boiling, add the quinoa and salt (1/2 tsp, 1 tsp) to the water. Stir to combine and reduce heat to medium. Let boil uncovered for about 12 minutes. Drain the cooked quinoa in a strainer**.

During the last 2 minutes of cooking, add the corn and black bean. Combine, cover and let finish to cook. 

**Note: This method of cooking the quinoa is ideal for this small grain Saskatchewan grown quinoa.

2

Prepare the vegetables: Wash and rinse all produce. While the quinoa is cooking, cut the tomatoes in about 1 cm slices and separate the leaves of the cilantro

3

Assemble & Serve: In individual bowls place the cooked quinoa,  corn, lettuce, black bean, and tomato. Garnish with cilantro and serve with salsa. 

Note: this salad is also delicious the following day. Add the salsa just before service to ensure the vegetables stay crunchy.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

Quinoa

1 cup

2 cup

black bean & corn

1 1/4 cup

2 1/2 cup

tomato

2

4

lettuce

60 gr

120 gr

salsa

1/3 cup

2/3 cup

cilantro

3 gr

6 gr

water*

4 cup

8 cup

salt*

1/2 tsp

1 tsp

Dr. Herrington's

Regina Naturopathic

CILANTRO
Love it or hate it? The reason is probably genetic! There is a gene responsible for how the brain perceives the taste of cilantro. For some it’s a pleasant lemony flavor and for others it has a soapy smell and taste. If you are a ‘soap taster’ try crushing the leaves as this creates a milder flavor.

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce new ingredients to children and offercing sauces they like with new ingredients. For example, this dish is served with salsa.

Making this recipe with kids?
Ask the child to help by completing step 4.

  • Assemble & serve 

Recommended Wine Pairing

JP CHENET RESERVE PINOT NOIR
Raspberry and cherry aromas with a touch of spice. A red berry flavour with a medium finish.
Region: France
Alcohol: 12%
Price
(SLGA): $15.04

COPPER MOON CHARDONNAY
A lemon yellow coloured wine with aromas of ripe apple, pear, pineapple and a touch of floral. It is a soft, medium-bodied wine with flavours of ripe stone fruit and a touch of citrus on the finish.
Region: British Columbia, Canada
Colour: White
Alcohol:
13%
Price (SLGA): $11.13

Tags

Note: We cannot guarantee any dish is allergen free. 

Smart Points

Nutritional Information