This delicious Mexican Quinoa Breakfast Bowl is full of flavor and very nourishing. Quinoa and tofu cooked with Mexican flavors, topped with creamy avocado, corn, and tomatoes.

I wanted to make a quinoa dish that was perfect for breakfast or brunch, one that was hearty and easy to prepare. I decided to include my Mexican-Style Scrambled Tofu Breakfast Recipe.

Ingredients For Mexican Quinoa Breakfast Bowl

- Quinoa is a versatile, gluten-free grain with a high protein content and a nutty flavor. Rinsing and draining quinoa removes its natural bitterness and enhances its texture.
- Coconut oil adds a subtle sweetness and tropical flavor to dishes. It is ideal for high-temperature cooking due to its high smoke point.
- Onion is a foundational ingredient that enhances the dish’s savory notes by adding both sweetness and depth when cooked.
- Garlic: Minced garlic infuses the dish with a pungent, aromatic flavor, crucial for creating a rich base in many recipes.
- Tomato sauce provides moisture, tanginess, and a deep red color, enriching the dish with a smooth, rich tomato flavor.
- Cumin: contributes a warm, earthy spice that complements other savory flavors, adding a hint of smokiness.
- Salt: enhances and balances the flavors throughout the dish.
- Cilantro: adds a fresh, citrusy layer, offering a bright contrast to the richer, deeper flavors.
- Mexican-Style Scrambled Tofu: A hearty, protein-rich element that complements the other ingredients with its versatility.
- Cherry tomatoes provide a juicy, sweet burst of flavor, adding vibrant color and freshness.
- Avocado: contributes creaminess and a rich, buttery texture.
- Corn Kernels: Add a sweet crunch that complements the savory spices.

Lately, I’ve been immersing myself in Mexican-inspired cooking, drawn not only by the rich flavors but also because we’re planning a trip to Mexico. This has given me a great reason to brush up on my Spanish over the next few months.

Back in high school, I was so passionate about languages that I ended up taking both Spanish and French all the way to my final exams. During college, I was fortunate enough to visit my friend Danielle Azede in Paris twice. Sadly, we’ve lost touch since I moved from New Jersey 13 years ago.

I’m incredibly excited about the upcoming trip to Mexico, eager to dive deeper into the local culture, meet the people, and explore more of their cuisine. Some of the other Mexican dishes I’ve been experimenting with include, Easy Black Bean Enchiladas, Black Bean Burritos, Vegan One Pot Taco Spaghetti and my Black Bean Salad with Creamy Cilantro Dressing.

How to Prepare a Mexican Quinoa Breakfast Bowl?

Heat oil in a small pot over medium-high heat, Add onion and garlic and cook until soft, about 3 minutes, stirring constantly. Add tomato sauce, cumin, quinoa, water, and salt.
Bring to boil, cover pot and reduce to simmer for 15-20 minutes. Turn off heat and allow to sit for 10 minutes. Stir in cilantro and fluff with a fork. While the quinoa is cooking, prepare the tofu.
To serve divide quinoa into 4 bowls, top with scrambled tofu, cherry tomatoes, avocado, and corn. Garnish with jalapeno slices, lime slices, and cilantro. Serve immediately!

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Mexican Quinoa Bowl, in blue bowl on blue wooden background

Mexican Quinoa Breakfast Bowl

This delicious Mexican Quinoa Breakfast Bowl is full of flavor and very nourishing. Quinoa and tofu cooked with Mexican flavors, topped with creamy avocado, corn, and tomatoes.

5 from 11 votes

Print Pin Rate

Course: Breakfast

Cuisine: Mexican

Keyword: Mexican quinoa breakfast bowl

Prep Time: 10

Cook Time: 20

Servings: People

Calories: 315kcal

Equipment

1 large skillet

Ingredients

1 cup quinoa rinsed and drained
1 tablespoon coconut oil
1/4 cup onion finely chopped
2 garlic cloves minced
1/2 cup tomato sauce
1/2 teaspoon cumin
1 1/2 cup water
1/2 teaspoon salt
1/4 cup cilantro chopped
Scrambled Tofu Breakfast Recipe (click link for recipe)
1 cup cherry tomatoes halves
1 avocado chopped
1 cup corn kernels
jalapeno slices lime slices and chopped cilantro (for garnish)

Instructions

Heat oil in a small pot over medium-high heat, add onion and garlic and cook until soft, about 3 minutes stirring constantly. Add tomato sauce, cumin, quinoa, water, and salt.
Bring to boil, cover pot and reduce to simmer for 15-20 minutes. Turn off heat and allow to sit for 10 minutes. Stir in cilantro and fluff with a fork. While the quinoa is cooking, prepare the tofu.
To serve divide quinoa into 4 bowls, top with scrambled tofu, cherry tomatoes, avocado, and corn. Garnish with jalapeno slices, lime slice and cilantro. Serve immediately!