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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Mexican Quinoa Bowl

 
Mexican Quinoa Bowl
Image © Pick Fresh Foods
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.91

$0.91 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

spoonacular Score:69%

Spoonacular Score: 69%

 

The recipe Mexican Quinoa Bowl is ready in around 45 minutes and is definitely a tremendous gluten free, dairy free, and vegetarian option for lovers of Mexican food. One serving contains 142 calories, 5g of protein, and 7g of fat. For 91 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. A mixture of ground pepper, reduced sodium chicken broth, ground cumin, and a handful of other ingredients are all it takes to make this recipe so scrumptious. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is solid. Try Mexican Quinoa Breakfast Bowl, Cha Cha Bowl ( for Mexican Chicken and Black Bean Rice Bowl)- Soraya Darabi and Alexan Andrzejewski – 50 Women Game Changers In Food, and Skip the Rice and Try Quinoa – Mexican Quinoa Salad with Black Beans and Corn for similar recipes.

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The David Bruce Russian River Pinot Noir with a 4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.

David Bruce Russian River Pinot Noir

Sour cherries, ripe white cherries, sage and white pepper with a hint of angelica. An earthy mineral and graphite flavor joins the dry raspberry and plum notes, giving this a savory edge.

» Get this wine on Wine.com

Ingredients

Servings:
1
1  diced avocado
diced avocado
0.5 cups
0.5 cups fresh cilantro
fresh cilantro
1
1  garlic clove
garlic clove
0.5 tsps
0.5 tsps ground cumin
ground cumin
0.25 tsps
0.25 tsps black ground pepper
black ground pepper
1
1  diced jalapeno
diced jalapeno
0.5
0.5  lime (juice)
lime (juice)
0.25 tsps
0.25 tsps kosher salt
kosher salt
1 tsp
1 tsp olive oil
olive oil
0.5 cups
0.5 cups quinoa
quinoa
15 oz
15 oz canned black reduced sodium broth
canned black reduced sodium broth
1 cup
1 cup reduced sodium chicken broth
reduced sodium chicken broth
2 Tbsps
2 Tbsps tomato sauce
tomato sauce
0.5 cups
0.5 cups diced tomatoes
diced tomatoes
0.25 cups
0.25 cups diced white onion
diced white onion
1  diced avocado
1
diced avocado
0.5 cups fresh cilantro
0.5 cups
fresh cilantro
1  garlic clove
1
garlic clove
0.5 tsps ground cumin
0.5 tsps
ground cumin
0.25 tsps black ground pepper
0.25 tsps
black ground pepper
1  diced jalapeno
1
diced jalapeno
0.5  lime (juice)
0.5
lime (juice)
0.25 tsps kosher salt
0.25 tsps
kosher salt
1 tsp olive oil
1 tsp
olive oil
0.5 cups quinoa
0.5 cups
quinoa
15 oz canned black reduced sodium broth
15 oz
canned black reduced sodium broth
1 cup reduced sodium chicken broth
1 cup
reduced sodium chicken broth
2 Tbsps tomato sauce
2 Tbsps
tomato sauce
0.5 cups diced tomatoes
0.5 cups
diced tomatoes
0.25 cups diced white onion
0.25 cups
diced white onion

Equipment

sauce pan
sauce pan
sauce pan
sauce pan


Instructions

Read the detailed instructions on Pick Fresh Foods

Price Breakdown

Cost per Serving: $0.89
Ingredient
1 diced avocado
1/2 cup fresh cilantro
1 garlic clove
1/2 teaspoon ground cumin
1/4 teaspoon black ground pepper
1 diced jalapeno
1/2 lime (juice)
1 teaspoon olive oil
1/2 cup quinoa
15 ounces canned black reduced sodium broth
1 cup reduced sodium chicken broth
2 tablespoons tomato sauce
1/2 cup diced tomatoes
1/4 cup diced white onion
Price
$1.50
$0.26
$0.07
$0.07
$0.01
$0.06
$0.13
$0.05
$0.76
$1.30
$0.72
$0.12
$0.22
$0.09
$5.36

Tips

Health Tips

  • If you are concerned about BPA-linings in canned products, look for tomato products packaged in glass, as acidic foods like tomatoes are more likely to leach BPA from the lining. You might also look for low-sodium versions or the label "no salt added" to cut down on unnecessary sodium.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Quinoa is super healthy. Read more about its health benefits here.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

Cooking Tips

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • If you've never made quinoa before, be sure to rinse it well before you prepare it. The easiest way is to put it in a fine-mesh strainer and run water over it from the sink. Skipping this step could result in bitter, even soapy tasting quinoa because quinoa's natural coating tastes pretty bad. Quinoa sold in supermarkets is often pre-rinsed, but its better to be safe than sorry, right?

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
139 Calories
5g Protein
7g Total Fat
15g Carbs
27% Health Score
Limit These
Calories
139
7%

Fat
7g
11%

  Saturated Fat
1g
7%

Carbohydrates
15g
5%

  Sugar
1g
1%

Cholesterol
0.0mg
0%

Sodium
161mg
7%

Get Enough Of These
Protein
5g
11%

Manganese
0.4mg
20%

Fiber
3g
15%

Folate
58µg
15%

Vitamin K
13µg
13%

Vitamin B3
2mg
12%

Phosphorus
124mg
12%

Vitamin C
9mg
12%

Potassium
414mg
12%

Copper
0.23mg
11%

Magnesium
43mg
11%

Vitamin B6
0.21mg
10%

Vitamin E
1mg
9%

Vitamin B2
0.13mg
8%

Iron
1mg
7%

Vitamin B5
0.63mg
6%

Vitamin A
295IU
6%

Vitamin B1
0.09mg
6%

Zinc
0.83mg
6%

Calcium
22mg
2%

Selenium
1µg
2%

Vitamin B12
0.11µg
2%

covered percent of daily need

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