• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cilantro Parsley
  • Home
  • Recipes
    • Dinner
    • Sides
    • Appetizer
    • Instant Pot & Slow Cooker
  • Subscribe
  • Contact
  • Subscribe
  • Approachable Mexican, Latin and Italian Recipes
  • Modern Sidebar
  • Recipe Box
  • Shop
  • About Me
  • Privacy Policy
menu icon
go to homepage
  • Recipe Box
  • Subscribe
  • About Me
  • Instagram
  • Español
  • Shop My Recipes
  • Videos
  • Privacy Policy
subscribe
search icon
Homepage link
  • Recipe Box
  • Subscribe
  • About Me
  • Instagram
  • Español
  • Shop My Recipes
  • Videos
  • Privacy Policy
×

Home » Recipes » Vegetarian

Easy Mexican Quinoa Bowl

Published: Oct 31, 2021 · Modified: Jan 4, 2023 by Maxine Dubois · This post may contain affiliate links 1 Comment

Jump to Recipe·Print Recipe

This Easy Mexican Quinoa Bowl is made with quinoa, corn, black beans, pico de gallo, avocado, and a delicious spicy mayonnaise.

This Easy Mexican Quinoa Bowl is made with quinoa, corn, black beans, pico de gallo, avocado, and a delicious spicy mayonnaise.

This bowl is packed with flavor and perfect for a weeknight meal. This is an easy vegetarian dish filled with protein from the beans and good fat from the avocado. It takes less than 20 minutes to make and the flavors are a perfect combination of savory and spicy.

If you love this recipe, feel free to try my Instant Pot Quinoa with Chickpeas or my Quinoa Banana Bread.

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Top tip
  • Easy Mexican Quinoa Bowl
  • Food safety

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

  • Olive oil
  • Butter
  • Corn
  • Quinoa
  • Black beans
  • Pico de gallo
  • Avocado
  • Mayonnaise
  • Sriracha
  • Sesame oil

See recipe card for Easy Mexican Quinoa Bowl quantities.

Instructions

In a large saucepan on medium-high heat, add the oil and butter and wait for the butter melt and oil to shimmer. Toss in the corn and cook for 5-6 minutes, tossing frequently. The corn will pop like popcorn, that just means its working! Once the corn is golden brown, place on a plate to the side.

In a large saucepan on medium-high heat, add the oil and butter and wait for the butter melt and oil to shimmer. Toss in the corn and cook for 5-6 minutes, tossing frequently. The corn will pop like popcorn, that just means its working! Once the corn is golden brown, place on a plate to the side.

Add 2 cups of water (or however much the ratio is on your package instructions for 1 cup quinoa) and wait for the water to boil. Pour in the quinoa and reduce heat to low. Cover and cook for 15 minutes, or however long the instructions say on the package.

Add 2 cups of water (or however much the ratio is on your package instructions for 1 cup quinoa) and wait for the water to boil. Pour in the quinoa and reduce heat to low. Cover and cook for 15 minutes, or however long the instructions say on the package.

Once the quinoa is cooked through, toss in the corn. Add the quinoa mixture in a bowl.

Once the quinoa is cooked through, toss in the corn. Add the quinoa mixture in a bowl.

In a separate small bowl, add mayonnaise, sriracha and sesame oil and mix. Pour the mixture into the quinoa bowl and mix. Top with beans, pico de gallo, and avocado.

In a separate small bowl, add mayonnaise, sriracha and sesame oil and mix. Pour the mixture into the quinoa bowl and mix. Top with beans, pico de gallo, and avocado.

Substitutions

  • Corn kernels: I used fresh corn on a cob but you can opt to using corn from a can.
  • Quinoa: You can use white, red or black quinoa. Red quinoa is rich in protein, fiber, and has a ton of nutrients.
  • Beans: You can use cooked black or pinto beans from a can. If you want to make your beans from scratch, cook them in a pressure cooker for 30 minutes on high with water and salt.
  • Pico de gallo: You can use store bought pico de gallo found in the produce section of your grocery store or make your own. Get creative with it!
  • Avocado: Use a perfectly ripe avocado that have a darker color that feels soft, but not mushy.
  • Spicy mayonnaise: You can buy premade spicy mayonnaise, or yum yum sauce, from the ethnic food section of your grocery store, or make your own. It is super easy: all you need is mayonnaise, sriracha, and sesame oil.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

  • Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
  • Deluxe - add guacamole, crispy onions or jalapeno slices.
  • Kid friendly - add crushed potato chips (ketchup chips!)

Check out this Cream Cheese Poblano Pepper recipe.

This Easy Mexican Quinoa Bowl is made with quinoa, corn, black beans, pico de gallo, avocado, and a delicious spicy mayonnaise.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These Easy Mexican Quinoa Bowl ingredients don't stand up well to freezing.

Top tip

Cook the corn until it feels like its borderline burning. It will pop and turn golden brown.

YouTube player
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Mexican Quinoa Bowl


★★★★★

5 from 1 reviews

  • Author: Maxine Dubois
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
Print Recipe
Pin Recipe

Description

This Easy Mexican Quinoa Bowl is made with quinoa, corn, black beans, pico de gallo, avocado, and a delicious spicy mayonnaise.


Ingredients

Scale
  • 2 tablespoon olive oil
  • 2 tablespoons butter
  • 1 cup corn kernels
  • 1 cup quinoa
  • ⅓ cup cooked black beans
  • ¼ cup pico de gallo
  • ½ avocado, sliced

Spicy mayo

  • ¼ cup mayonnaise
  • 1 tablespoon sriracha
  • 1 teaspoon sesame oil

Instructions

  1. In a large saucepan on medium-high heat, add the oil and butter and wait for the butter melt and oil to shimmer. Toss in the corn and cook for 5-6 minutes, tossing frequently. The corn will pop like popcorn, that just means its working! Once the corn is golden brown, place on a plate to the side.
  2. Add 2 cups of water (or however much the ratio is on your package instructions for 1 cup quinoa) and wait for the water to boil. Pour in the quinoa and reduce heat to low. Cover and cook for 15 minutes, or however long the instructions say on the package.
  3. Once the quinoa is cooked through, toss in the corn. Add the quinoa mixture in a bowl.
    In a separate small bowl, add mayonnaise, sriracha and sesame oil and mix. Pour the mixture into the quinoa bowl and mix.
  4. Top with beans, pico de gallo, and avocado.

Notes

Corn kernels: I used fresh corn on a cob but you can opt to using corn from a can.

Quinoa: You can use white, red or black quinoa. Red quinoa is rich in protein, fiber, and has a ton of nutrients.

Beans: You can use cooked black or pinto beans from a can. If you want to make your beans from scratch, cook them in a pressure cooker for 30 minutes on high with water and salt.

Pico de gallo: You can use store bought pico de gallo found in the produce section of your grocery store or make your own. Get creative with it!

Avocado: Use a perfectly ripe avocado that have a darker color that feels soft, but not mushy.

Spicy mayonnaise: You can buy premade spicy mayonnaise, or yum yum sauce, from the ethnic food section of your grocery store, or make your own. It is super easy: all you need is mayonnaise, sriracha, and sesame oil.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Tex Mex

Nutrition

  • Serving Size: 1
  • Calories: 407.3
  • Sugar: 8.1 g
  • Sodium: 277.6 mg
  • Fat: 13.4 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 59.8 g
  • Fiber: 13.8 g
  • Protein: 15.1 g
  • Cholesterol: 0.0 mg

Did you make this recipe?

Tag @cilantro.parsley on Instagram and hashtag it #cilantroparsley

Food safety

  • Cook to a minimum temperature of 165 °F (74 °C)
  • Do not use the same utensils on cooked food, that previously touched raw meat
  • Wash hands after touching raw meat
  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

More Vegetarian

  • Canned Pumpkin Rice Recipe with Coconut Milk
  • Pink Sauce Pasta
  • Pressure Cooker Artichokes Keto
  • Burrata Peach Arugula Salad

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Donna

    December 31, 2021 at 8:20 pm

    I loved this 0 I skipped on the mayo to make it healthier but it was delicious.

    ★★★★★

    Reply

Primary Sidebar

Hi, I'm Maxine!

I am a Mexican American recipe creator & food blogger dedicated to cultivating the cooking experience. I love Latin recipes and inspiring you to cook them by incorporating videos to simplify and share my recipes.  My favorite cuisines are Mexican and Italian, which is why I came up with the name Cilantro Parsley!

You can also find me on Instagram, Pinterest, Facebook & Youtube

More about me →

Popular

  • Champurrado Authentic Recipe
  • Nespresso Pumpkin Spice Latte (Low Calorie)
  • Mexican Instant Pot Recipes
  • Shrimp with Pasta Recipes
  • Shrimp Poblano
  • Instant Pot Oatmeal with Apple
  • Gorditas Recipe with Maseca
  • Lobster Bucatini

Find my recipes in Spanish here.

Copyright © 2023 Cilantro Parsley on the Foodie Pro Theme