Bold flavors meet clean nutrition in this vibrant Tex-Mex Quinoa Power Bowl—a simple, satisfying dish that’s as nourishing as it is delicious. Loaded with protein-rich quinoa, hearty kidney beans, sweet corn, and a colorful medley of veggies, this one-pan meal delivers balanced, plant-based fuel to power you through your day.
Every ingredient in this bowl brings something to the table. Quinoa offers complete protein and essential minerals like magnesium and iron, while beans and vegetables contribute gut-friendly fiber, antioxidants, and long-lasting energy. A dash of Mexican seasoning ties it all together with a warm, smoky kick—no need for extra fuss.
Perfect for lunch, dinner, or weekly meal prep, this bowl is easy to make and endlessly customizable. For an extra fresh finish, top it with lime juice, a spoonful of plant-based yogurt, and a sprinkle of cilantro. Clean eating has never tasted this good.
Recipe
Serves 4
6 oz. (170g) quinoa, rinsed
2 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
8.4 oz. (240g) kidney beans, rinsed & drained
5 oz. (140g) canned sweet corn, drained
8 oz. (225g) canned tomatoes, chopped
2 tbsp. Mexican seasoning
How to Prepare
Heat 1 tbsp olive oil in a large saucepan over medium heat.
Add the onion, garlic, and bell pepper. Sauté for 4-5 minutes until softened.
Season with salt and Mexican seasoning. Cook for 30 seconds more.
Add the rinsed quinoa, kidney beans, corn, chopped tomatoes, and 8 fl oz. (240ml) water. Stir to combine.
Bring to a boil, then reduce the heat to low. Cover and simmer for 18-20 minutes, or until the quinoa is tender and the liquid is absorbed.
Remove from heat. Let sit covered for 5 minutes, then fluff with a fork.
Serving suggestion: lime juice, cilantro and plant-based yogurt.
