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Mexican Quinoa Bowl Recipe

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5 from 1 review

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


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


  • 2 tablespoon olive oil
  • 2 tablespoons butter
  • 1 cup corn kernels
  • 1 cup quinoa
  • 1/3 cup cooked black beans
  • ¼ cup pico de gallo
  • ½ avocado, sliced

Spicy mayo

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


  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.


  • Rinse the quinoa before cooking: Quinoa has a natural coating called saponin that can give it a bitter taste. Rinse the quinoa thoroughly under cold water in a fine-mesh sieve to remove the saponin before cooking.
  • Use vegetable broth for extra flavor: Instead of cooking quinoa in plain water, use vegetable broth to add more flavor to the quinoa. This will give your Mexican quinoa bowl a richer and more savory taste.
  • Customize the toppings: One of the best things about a quinoa bowl is the ability to customize the toppings to your liking. You can add a variety of ingredients such as black beans, roasted vegetables, diced avocado, fresh cilantro, sliced jalapenos, or shredded cheese to make it your own.
  • Add lime juice for acidity: Fresh lime juice adds a tangy acidity to the Mexican quinoa bowl, balancing out the flavors and brightening up the dish. Squeeze some lime juice over the top of the bowl just before serving for a burst of freshness.
  • Adjust spices to your preference: The recipe may call for specific spices, such as cumin, paprika, or chili powder, but feel free to adjust the amounts to your taste preferences. If you like it spicy, add more chili powder or jalapenos. If you prefer a milder flavor, reduce the amount of spices accordingly.
  • Don't overcook the quinoa: Overcooking quinoa can result in a mushy texture. Follow the package instructions for cooking time and keep an eye on the quinoa while it's cooking to avoid overcooking. The quinoa should be cooked until it's tender but still has a slight bite.
  • Meal prep ahead of time: Mexican quinoa bowls are great for meal prep. You can cook the quinoa and prepare the toppings in advance, then assemble the bowls when you're ready to eat. Store the cooked quinoa and toppings separately in the refrigerator to keep them fresh.
  • Add a creamy element: To add creaminess to your Mexican quinoa bowl, consider adding a dollop of Greek yogurt, sour cream, or avocado. This will add a luscious texture and balance out the flavors in the bowl.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Tex Mex


  • 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