Mexican toasted quinoa, stewed black beans, fresh Pico de Gallo and oil-free Avocado Lime Dressing come together in this delicious plant-based vegan bowl. This is an explosion of flavors and textures! Serve over crunchy Romaine lettuce for a satisfying, gluten-free meal.Â
If you love this, you’ll also love 5 Minute Lemon Tahini Potato Bowl, Quinoa Kale Buddha Bowl with Crunchy Chickpeas and Spiced Tahini Dressing, and Raw Southwest Corn Salad with Oil-Free Chipotle Cashew Dressing
- Medium
- Servings: 4Â
- Ready In: 30 minutes
- Yield: 4 big bowls
Building a Mexican Vegan Quinoa Fiesta Bowl
This recipe for a Fiesta Vegan Quinoa Bowl was inspired by Mexican ingredients. Quinoa is the gluten-free whole grain base. Then, stewed Mexican Black Beans, fresh Pico de Gallo layer on flavor. An oil-free Avocado Lime Dressing helps add cool, creamy texture. This is must-have recipe for your healthy plant-based eating!
For more Quinoa Tips and Recipes: QUINOA COOKING: RINSING, OIL-FREE TOASTING, AND HOW TO KNOW WHEN IT’S DONE
Watch this Cooking Video to Learn More about Quinoa:
Chef Katie’s Plant-Based Cooking Tips:Â
No time for Stewed Beans?  Use 1 (15-ounce) can black or pinto beans. Drain, rinse, and add to the fiesta bowl instead of the stewed beans. You can also use 1 1/2 cups frozen corn (thawed).
No time for Pico de Gallo? Â Substitute with 1 1/2 cups of fresh diced tomatoes or your favorite chunky salsa.
Pico de Gallo – Healthy, Gluten-Free, Oil-Free, Easy, Spicy, Vegan, Plant-Based Mexican Salsa Sauce Condiment Recipe 
Avocado, lime, and cilantro: Just a few simple ingredients come together in this fast, fresh healthy dressing 
Quinoa cooks quickly and makes a healthy, plant-based, gluten-free base for grain bowls, salads, soups, and stews 
Easy Oil-Free Avocado Lime Dressing – Healthy, Plant-Based, Gluten-Free, Dairy-Free, Simple Vegan Sauce Recipe from Plants-Rule
Quinoa Fiesta Bowl with Beans, Pico de Gallo, and Avocado Lime Dressing
Ingredients
For the Mexican-toasted Quinoa:
- 1 cup quinoa
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 clove garlic minced
- salt and pepper
For the Fiesta Bowl:
- 2 big heads Romaine lettuce washed and chopped
- 1/2 batch 1 1/2 cups Stewed Black Beans (see link)
- 1/2 batch 1 1/2 cups 5-Minute Pico de Gallo (see link)
- 1 batch 1 1/2 cups Easy Oil-Free Avocado Lime Dressing (see link)
Instructions
- To toast and cook the Mexican quinoa: Place the quinoa and spices in a dry pot. Cover and toast over medium heat, stirring often, for about 5-7 minutes. When the quinoa has toasted, add the garlic and 2 cups of water. Cover, and bring to a boil.
- Reduce to a simmer and cook until quinoa is done, about 10-12 minutes.
- When the quinoa is done, remove from heat and fluff to steam off any excess liquid. Let cool for about 5-10 minutes.
- While the quinoa cooks, prepare your other ingredients. Chop the Romaine, warm up the stewed beans, make the Pico de Gallo, and make the Avocado Lime Dressing.
- To assemble the Quinoa Fiesta Bowls: Place a few handfuls of Romain in the bottom of a big bowl. Add the Mexican quinoa, Stewed Black Beans, Pico de Gallo, and Avocado Lime Dressing. Serve with fresh lime. Fiesta!
- Yields: About 4 big bowls.
Notes
Not available for this recipe. Please click on individual components for nutritional estimates.
Shopping and Gear List
- Now Foods – Citric Acid, 4 oz powder
- Top Rated Zulay Premium Quality Metal Lemon Lime Squeezer – Manual Citrus Press Juicer
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