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.
The combination was a great success, I also prepared the quinoa Mexican-style for extra flavor. I topped the quinoa/tofu with tomatoes, avocado, corn, jalapeno slices and cilantro for an authentic Mexican flavor.
I have have been making a lot of Mexican inspired dishes lately, not only because of their delicious flavors but because we are planning a trip to Mexico. I have to brush up on my Spanish in the coming months.
I was so crazy about Spanish and French classes in high school that I took them in final exams. I had the blessing of visiting Paris twice to see my friend Danielle Azede when I was in college but unfortunately, I lost contact with her since relocating from New Jersey 13 years ago.
I am so excited for this opportunity to visit Mexico to learn more about the people, culture, and food. Some of my other Mexican inspired dishes are, Easy Black Bean Enchiladas, Black Bean Burritos, Vegan One Pot Taco Spaghetti and my Black Bean Salad with Creamy Cilantro Dressing.
How To Prepare 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 slice, and cilantro. Serve immediately!
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Nutrition
(Per 100g)- Energy: 412 kcal / 1722 kJ
- Protein: 0 g
Cook Time
- Preparation: 10 min
- Cooking: 20 min
- Ready in: 30 min
- For: 4 servings
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!
Notes
Could you freeze this meal and grab n go? If not, could you suggest some of your other recipes that could be? I have come across your blog several times in my search for vegan savoury breakfast items and have pinned a few for the coming weeks, but would love some freezer meals for advanced meal prep. Thank you!
Hello Cor, I’m so happy you found my site and hope you love my recipes. The texture on the tofu will change and become more spongy, some people prefer that texture.
At which point do you add/cook the quinoa?? It’s unclear in the steps.
Thank you Kim for pointing it out, I updated the instructions!
This looks so fabulous!! I cant wait to try it! Looks so healthy!!
I love how this bowl looks. So colorful! Oh and you sold me with Mexican flavors :)
Wow, I wish I was having this for breakfast right now! Looks delicious!!
I would be a happy camper if I had this for breakfast. I love veggies at breakfast time – it makes my day happy all day!
Oh yum! I would love to have a bowl like this sitting in front of me in the morning! I will definitely have to try this recipe out!
This looks like a perfect breakfast to me! Tofu, quinoa, veggies, what else do you need?
That sounds delicious, and your pictures are to die for! Those colors are truly beautiful. Have fun on your upcoming trip! Where all in Mexico are you going?
Thank you Monica, I’m so glad you love them. We are going to Cancun!