My Mexican Quinoa Bowl is a deliciously healthy meal that is quick and easy to make. It is a flavorful combination of zesty quinoa, black beans, spicy pico de gallo, and creamy avocado.
There is something about saying words out loud that truly makes them real. Our family is about to go through some big changes. I haven’t wanted to say or admit it, but my husband is retiring from a long military career. 23 years to be exact…most of which we have spent married. We actually met when he was going through pilot training in my hometown.
It has been a wonderful life! We have moved many times and have lived in some great places across the country, from California all the way to Virginia. His career has provided us so many opportunities to experience new things and meet lots of friends. It really is bittersweet to see it coming to an end in just a few months.
As we look to begin a new chapter in our lives it is full of excitement, nervousness, and of course, stress.
It is exciting because from here on out we get to decide where we live and won’t be asked to move every 3-4 years.
Change always makes me a little nervous. I’m a planner and love to know what is next and we are heading into unfamiliar territory.
For months my husband has been trying to figure out what he wants to do next. Searching for jobs, applying, and interviewing…talk about STRESS!!
Anyone know who is hiring highly qualified pilots?
For me comfort food always makes stress seem a little less intense. This Mexican Quinoa Bowl is one dish that makes me feel better.
When I was a kid, my mom would make Spanish rice and beans. My mom makes great comfort food and always knows just what to say when I’m stressed.
So, thinking of her I decided to put my own twist on her comfort food by substituting quinoa for spanish rice.
The quinoa gives this dish a bit more nutritional value. Unlike rice, the quinoa is a complete protein, leaving you with a dish that will make you full and satisfied for hours.
Nutritionally quinoa is a great source of protein. It contains all essential amino acids making it a complete protein food.
Quinoa is a great option for people who are trying to reduce their meat consumption.
Quinoa is also a good source of fiber and it also provides iron, magnesium, potassium, folate, calcium, phosphorus, and vitamins A and E.
- Iron is important for hemoglobin and red blood cells
- Magnesium is good for lowering blood pressure
- Potassium is needed for muscle contraction
- Calcium is needed for bone strength and nerve impulses
- Folate protects against megaloblastic anemic is needed for the metabolism of amino acids
- Phosphorus is needed for bone mineralization and collagen formation
- ½ cup quinoa
- 1 tsp olive oil
- 1 garlic clove, minced
- ¼ cup white onion, diced
- 1 cup reduced sodium chicken broth
- ½ tsp ground cumin
- ¼ tsp kosher salt
- ¼ tsp ground black pepper
- 2 tbsp tomato sauce
- 15 oz can reduced sodium black beans
- 1 large avocado, diced
- ½ cup tomatoes, diced
- ¼ cup white onion, diced
- 1 small jalapeño, finely diced
- ½ cup fresh cilantro, chopped
- ½ small lime, juiced
- In a large sauce pan heat 1 teaspoon of olive oil over medium heat.
- Sauté quinoa, onion, and garlic until garlic is fragrant.
- Slowly add broth and stir.
- Add cumin, salt, and pepper. Stir in 2 tablespoons of tomato sauce.
- Bring to a low boil, cover and reduce heat to low.
- Simmer for 15 minutes.
- Add black beans to sauce pan, gently stir to combine.
- Cover and let stand for 5 minutes.
- Serve with diced avocado and pico de gallo.