Vegetarian Mexican Quinoa Bowls - juggling with juliaIt’s Recipe Redux time and I’m sharing these Vegetarian Mexican Quinoa Bowls to show you how easy it is to make something with just a few pantry ingredients.

How long could you and your family survive without a trip to the grocery store? Is your pantry well-stocked? Mine nearly always is – we have a shopping problem 🙂 See?
Vegetarian Mexican Quinoa Bowls - juggling with juliaWe have thousands upon thousands of calories in our pantry. While some under my roof might consider it a gustatory emergency to be out of peanut butter or cereal, we would certainly not starve if we skipped the trip to the store. For a few weeks.

When I heard about the theme of this Recipe Redux challenge – to make a dish using only items from your pantry and/or fridge (no special trips to the store!), I knew I’d make some form of a Mexican-inspired grain bowl. This is my go-to meal whenever there is leftover rice or quinoa in the fridge. The common denominator is always a whole grain, canned tomato (sauce or diced tomatoes), beans, corn, and a combo of chili powder, cumin and oregano.

A little mild cheddar on top is a nice way to counter the mild heat of the spices.
Vegetarian Mexican Quinoa Bowls - juggling with julia

Recipe Notes for Vegetarian Mexican Quinoa Bowls

→Any kind of leftover grain will work – quinoa, couscous, brown rice, barley, pasta.
→This is mildly hot; add more chili, or a dash of cayenne pepper for more heat.
→Any type of legume works – kidney beans, cannelini, navy beans, lentils – whatever you have on hand.
→Toppings are the best part! Crushed tortilla chips, olives, scallions, yogurt, avocado, red onion…

Vegetarian Mexican Quinoa Bowls

Vegetarian Mexican Quinoa Bowls
Serves 6

Prep time: 10 minutes     Cook time: 20 minutes

2 tablespoons olive oil
1 cup chopped sweet onion (half of a medium onion)
1 can (7 ounces) chopped green chilies
2 teaspoons chili powder
1 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon salt
1 (15.5 oz) can black beans, rinsed and drained
1 (15 oz) can corn, rinsed and drained
2 cups cooked quinoa (I used red quinoa)
1 (8 oz) can tomato sauce
4- 6 ounces water
1/2 cup shredded mild cheddar cheese

Heat oil over medium heat in a large (10″ or more) oven-proof skillet or cast iron pan. Sauté onions until nearly translucent, about 5 minutes. Add chopped green chilies, chili powder, cumin, and oregano, and cook for one minute more.

Add black beans, corn, quinoa, tomato sauce and water. Simmer, uncovered, for 10 minutes, until slightly thickened.

Sprinkle the shredded cheddar over the top, and put pan under pre-heated broiler in the over for 1-2 minutes, until melted and bubbly.

Portion into bowls and serve topped with plain yogurt, chopped red onion, avocado, cheddar, or any toppings you wish!

If you like this Mexican-inspired dish, you might like these recipes:

Easy Mexican Brown Rice and Beans

Spanish Brown Rice and Beans



National Peanut Butter Lover's Day - juggling with juliaMarch 1st is National Peanut Butter Lover’s Day.  Can I get a HUZZAH?! Being a lifelong peanut butter lover myself, I’ve done my fair share of experimenting in the kitchen. Oatmeal, cookies, cakes, muffins – even savory dishes -have featured this, the most beloved of smashed legumes.

Oh, wait, you didn’t know? Yep, your favorite nut isn’t actually a nut.  Botanically speaking, a peanut is a legume.

But that doesn’t mean it belongs in your 5-bean chili (wink)

It does belong alongside its besties like chocolate chips and bananas, though! I figured it was time to put all my time-tested and family-approved peanut butter recipes in one place. These 5 recipes are the most called upon, either by me or my readers, or both.


5 Perfectly Peanut Buttery Recipes for National Peanut Butter Lover’s Day!

National Peanut Butter Lover's Day - juggling with julia

Whole Grain Peanut Butter and Jelly Muffins ← click the title for the recipe
A power-packed whole grain muffin, slightly sweetened with brown sugar, which features your favorite jelly on top. Classic PB&J gets a nutrition upgrade and a place at the breakfast table!
National Peanut Butter Lover's Day - juggling with julia

Chewy Peanut Butter Oatmeal Bars
Make these for your packed lunches instead of spending $$ on packaged granola bars. They’re packed with protein, fiber, and a few chocolate chips just for fun 🙂
National Peanut Butter Lover's Day - juggling with julia
Blueberry Banana Peanut Butter Smoothie
Just five ingredients and you’re on your way to sweet sippin’ satisfaction.
National Peanut Butter Lover's Day - juggling with julia

No Guilt Cookies with Peanut Butter, Bananas, and Oats
Could four-ingredient cookies actually taste good? Yes! Take your ripest, ready-for-the-compost bananas, and make these seriously easy, scrumptious ‘cookies’ soon!
National Peanut Lover's Day - juggling with julia

Chocolate Peanut Butter Fudge Cake
This cake is special. No, it’s not something you’re likely to include regularly in your nutritious diet. However, when you’re ready to splurge and it just has to be peanut butter and chocolate – this is totally worth your time. It starts with the best chocolate cake ever (the only recipe I have used for the past 20 years), then blows your mind with chocolate ganache and peanut butter fudge frosting. I’ll let the photo do the convincing.
National Peanut Butter Lover's Day - juggling with julia

Coming soon…new recipe for an easy Spicy Peanut Sauce and Noodles! Stay tuned…


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