Mexican Quinoa Breakfast Bowl

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.

Mexican Quinoa Breakfast Bowl

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.

Mexican Quinoa Bowl

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.

Mexican Quinoa Bowl

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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Categories

Course:
Cuisine:

Nutrition

Energy:
412 kcal / 1722 kJ
Protein:
0 g
Per 100g

Cooking Time

Preparation:
10 min
Cooking:
20 min
Ready in:
30 min
For:
4 servings

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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

Mexican Quinoa Bowl

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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12 Comments
  1. Cor
    November 19, 2017

    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!

    • Michelle Blackwood
      November 20, 2017

      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.

  2. Kim
    October 17, 2017

    At which point do you add/cook the quinoa?? It’s unclear in the steps.

    • Michelle Blackwood
      October 17, 2017

      Thank you Kim for pointing it out, I updated the instructions!

  3. Amanda Mason
    February 28, 2017

    This looks so fabulous!! I cant wait to try it! Looks so healthy!!

  4. Igor @ Cooking The Globe
    February 27, 2017

    I love how this bowl looks. So colorful! Oh and you sold me with Mexican flavors :)

  5. Sam | Ahead of Thyme
    February 26, 2017

    Wow, I wish I was having this for breakfast right now! Looks delicious!!

  6. debi at Life Currents
    February 26, 2017

    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!

  7. J @ Bless Her Heart Y'all
    February 25, 2017

    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!

  8. Jovita @ Yummy Addiction
    February 25, 2017

    This looks like a perfect breakfast to me! Tofu, quinoa, veggies, what else do you need?

  9. Monica
    February 24, 2017

    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?

    • Michelle Blackwood
      February 24, 2017

      Thank you Monica, I’m so glad you love them. We are going to Cancun!