Vegetarian Mexican Quinoa Bowls

by Julia Robarts on March 21, 2017

in The Recipe Redux, Vegetables, Vegetarian, Whole Grains

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


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{ 10 comments… read them below or add one }

Farrah March 28, 2017 at 9:00 pm

This looks like the perfect quick + tasty (+ filling) meal! :] I’m definitely gonna have to try this out soon!


Denise March 22, 2017 at 7:36 pm

This looks great! We love Mexican food so this will be anew one to try!


Julia Robarts March 22, 2017 at 8:59 pm

It’s pretty popular here as well – I thin this is the third Mex dish I’ve posted on the blog and the millionth version I’ve made over the years!


Serena March 21, 2017 at 11:25 pm

HA! A gustatory emergency to be out of peanut butter or cereal! That’s my house too. Your recipe looks yummY!


Julia Robarts March 22, 2017 at 5:39 am

Thanks, Serena 🙂 It’s funny that we can kill ourselves in the kitchen to produce beautiful, tasty meals, but it truly just comes down to whether or not there is PB in the house 🙂


Brynn at The Domestic Dietitian March 21, 2017 at 9:47 pm

Julia these look amazing! We always have these ingredients on hand and I’ve been looking for a new recipe to use up leftover quinoa. Can’t wait to try!


Julia Robarts March 22, 2017 at 5:37 am

Thanks, Brynn – it’s totally flexible to what you have. Give it a go!


Kim March 21, 2017 at 5:44 pm

I totally have all of those ingredients on hand. Looks relish!


Julia Robarts March 21, 2017 at 9:04 pm

Thanks, Kim!


Julia Robarts March 21, 2017 at 9:05 pm

Thanks, Kim, for stopping by!


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