Mexican quinoa bowl or soup. Fat Rabbit Veggie Bowls Are Roasted, Tossed and Sauced Until They're Bursting w/ Flavor! Quinoa, corn, black beans, roasted tomatoes, Cabot Vermont Sharp Cheddar cheese and a variety of seasonings combine to create a fresh and flavorful quinoa soup recipe your family will enjoy. Top it with fresh lime juice, chopped cilantro, Cabot Sour Cream , additional grated cheddar or sliced jalapenos for even more delicious Mexican flavor!

Serve in bowls and garnish with cilantro, avocado and shredded cheese. Add quinoa to a sieve, rinse under lukewarm water, and transfer to a pot. In the meantime, peel and crush garlic, slice avocado, and tear spinach leaves. You can cook Mexican quinoa bowl or soup using 8 ingredients and 1 steps. Here is how you achieve it.

Ingredients of Mexican quinoa bowl or soup

Prepare 1/2 cup of dry quinoa.
Prepare 1 can of diced tomatoes or rotel, drained.
It's 3 of green onions, sliced.
It's 1/2 of corn.
Prepare 1/2 of black beans.
You need 1 tbs of taco seasoning.
Prepare 1 cup of broth.
You need of Optional: Sour cream, shredded cheese, cilantro.

Add a pinch of salt and bring to a boil, then lower heat and simmer, covered. Add in spices, broth, and cooked quinoa. At this point, squeeze in the fresh lime juice and top with tomatoes, green onion, cilantro, and avocado. A few important things about this soup.

Mexican quinoa bowl or soup instructions

Cook quinoa in broth, then stir in all other ingredients and serve. You can also microwave 1/2 cup of water and then add half the cooked recipe to make a soup. Feel free to add or omit any ingredients..

It's helpful to have pre-cooked quinoa to add to this soup. Add to a pot with the vegetable broth and bring to a boil. Add tomato sauce, cumin, quinoa, water, and salt. Stir in cilantro and fluff with a fork. While the quinoa is cooking, prepare the tofu.