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A Kitchen Hoor's Adventures | Tex-Mex Quinoa Bowl

Tex-Mex Quinoa Bowl for #MeatlessMonday


  • 2 cups cooked quinoa
  • 1 cup chopped onion
  • 1 cup chopped zucchini
  • 1 tablespoon taco seasoning mix
  • 1 cup fat free vegetable broth
  • 14 ounces pinto beans rinsed and drained
  • 8 ounces canned green chiles
  • 2 cups diced tomatoes
  • 1/2 cup diced red onion
  • 1 cup fat free shredded cheddar cheese


  • Heat a large skillet coated with cooking spray over medium-high heat. Add the onions and saute until they begin to soften. Add the zucchini and saute 5 to 7 minutes.
  • Sprinkle the vegetables with the taco seasoning and stir well to combine. Add the vegetable broth and simmer until it begins to thicken; about 3 to 5 minutes.
  • Add the green chiles and pinto beans. Simmer until the beans are heated through; one to two minutes.
  • Divide the quinoa evenly between four bowls. Top with 1 cup of the bean mixture, 1/2 cup tomatoes, 1/4 cup onions and 1/2 cup cheddar cheese and serve.
Tried this recipe?Let us know how it was!