Mexican quinoa bowl or soup. These Mexican quinoa breakfast bowls are the perfect way to start your day! Protein-packed, with creamy avocado, cilantro-lime quinoa and soft boiled eggs on top! It's Cinco de Mayo week and we're going to be eating all things Mexican-inspired!

Bowls are a great way to explore new foods. This meal can be whipped up in no time, right in your own kitchen. Plus, you can't go wrong when you mix chicken and quinoa together and give it a Mexican. You can cook Mexican quinoa bowl or soup using 8 ingredients and 1 steps. Here is how you cook that.

Ingredients of Mexican quinoa bowl or soup

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

This hearty Mexican quinoa soup hit all of those marks. I could eat this soup every day until spring and I just might, since it freezes well. Divide into bowls and serve with any garnishes that you'd like. Healthy, fresh Mexican quinoa bowl is a timeless year round delicious (and filling!) meal.

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..

Fluffy savory quinoa, fresh veggies with a Mexican flare paired with grilled chicken and cool creamy avocado. This can be served as a whole meal it is so filling! I often like to meal prep and make this for my lunches for. Recipe from Deliciously Ella by Ella Woodword. To make the quinoa, place the quinoa in a sieve and rinse with cold water until the water that comes through is totally clear.