Mexican Quinoa Breakfast Bowl


This delicious Mexican Breakfast Quinoa 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

I am so excited to start a new facebook group, sharing lots of delicious vegan recipes, health tips etc. from our members, please join us at Vegan Recipes With Love! If you tried this recipe, please comment below and let us know how you like it. Also, please follow us on Instagram!


For: 4 servings


  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, 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!

Recipe notes

Mexican Quinoa Bowl

Jamaican Jerk Cauliflower
Previous Recipe Jamaican Jerk Cauliflower
Japchae (Korean Stir Fried Noodles)
Next Recipe Japchae (Korean Stir Fry Noodles)
  1. debi at Life Currents

    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!

  2. J @ Bless Her Heart Y'all

    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!

  3. 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?

Please Tell Me What You Think of This Recipe

Your email address will not be published. Required fields are marked *