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$0.91 per serving
Ready in 45 minutes
Spoonacular Score: 68%
Mexican Quinoa Bowl is a gluten free and vegan recipe with 6 servings. 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. This recipe is typical of Mexican cuisine. Head to the store and pick up avocado, cilantro, tomatoes, and a few other things to make it today. 1 person were glad they tried this recipe. Overall, this recipe earns a solid spoonacular score of 68%. 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 are very similar to this recipe.
Read the detailed instructions on Pick Fresh Foods
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).
Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!
Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.
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.
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.
If you're buying an avocado to use for dinner tonight, make sure you choose a ripe one! Find an avocado that is soft enough to press your fingertips into. If it's too firm, it's not ripe. If it's almost smooshy, it's too ripe. The perfect avocado can be hard to find in stores, so you might have to buy your avocados in advance and ripen them at home. To speed up the ripening process, put the avocados in a paper bag with an apple or banana. It really works!
Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.
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.
The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).
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.