Description

Forget boring bowls — this Mexican Quinoa Protein Bowl is fresh, colorful, and packed with flavor. It’s quick enough for busy weeknights, nourishing enough to keep you full, and flexible enough to use whatever veggies you have on hand. With fluffy quinoa, bold spices, hearty beans, and fresh toppings, this bowl proves that healthy food can be exciting, satisfying, and fun to eat.

Ingredients

Scale

For the quinoa

1 cup quinoa, rinsed
2 cups water or vegetable broth
½ teaspoon salt

For the veggie & bean mix

1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
1 cup black beans, rinsed and drained
1 cup corn (fresh, frozen, or canned)
1 red bell pepper, diced
1 cup zucchini or red onion, diced

Toppings (optional but recommended)

1 avocado, sliced
½ cup cherry tomatoes or pico de gallo
Fresh cilantro or green onions
Lime wedges

Instructions

Cook the quinoa
In a saucepan, combine quinoa, water (or broth), and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
Sauté the vegetables
Heat olive oil in a large skillet over medium heat. Add bell pepper and zucchini (or onion). Cook for 4–5 minutes until slightly softened and lightly browned.
Bloom the spices
Add cumin, chili powder, and smoked paprika to the skillet. Stir for about 30 seconds until fragrant.
Add beans and corn
Stir in black beans and corn. Cook 2–3 minutes until heated through and well coated in spices.
Assemble the bowls
Divide quinoa among bowls. Top with the veggie-bean mixture and finish with avocado, tomatoes, herbs, and a squeeze of fresh lime.

Notes

Always rinse quinoa to remove bitterness.
Use vegetable broth instead of water for extra flavor.
Blooming spices in hot oil makes them taste richer and less powdery.
Meal prep friendly: Store quinoa and veggies separately for up to 4–5 days.
Customize freely: Add chicken, shrimp, tofu, or a fried egg for extra protein.