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Mexican Quinoa Bowls

Messy but tasty! This easy throw together lunch or dinner is always a hit. Try this for your next Taco Tuesday...


  • 500g lean mince beef

  • Brown onion, chopped

  • Half a can of chopped tomatoes


  • 2 teaspoon of chilli powder

  • 3/4 teaspoon of cumin

  • 1/2 teaspoon of dried oregano

  •  1/4 teaspoon of garlic powder

  • 1/4 teaspoon of onion powder

  • 1/2 teaspoon of paprika (smoked paprika if possible)

  • 1/4 teaspoon of pepper

  • Note: if you don't have many of these ingredients or can't find them all... a packet taco seasoning will also do the trick!


  • 1/2 cup of quinoa (per two people)

  • Cherry tomatoes, chopped

  • Cucumber, chopped

  • Handful of spinach, chopped

  • Cheddar cheese

  • Sour cream

  • Coriander

  • Avocado, mashed with sprinkle of smoked paprika, salt pepper and lemon juice.

If you like a little more heat, jalapeños on top is a great addition.


Stage 1

  • Sauté onion in a little bit of oil for a few minutes. Add mince beef, break up and cook until brown. Add seasoning mix and half tomato can, plus 1/3 cup of water. Stir through. Simmer at least for 5 minutes, for best results simmer covered for at least 30 minutes to soften mince. Mince is ready to serve once reduced. 

  • Option also to use slow cooker (2 hours) or pressure cooker (30 minutes)

Stage 2

  • Rinse quinoa before using to remove bitterness.

  • Use double to amount of water and add together into a pot.

  • Bring to boil, lower heat and cover for 12-15 minutes. Timing is for tri-quinoa, plain white quinoa may cook faster. Keep an eye on quinoa as you may need to add more water.

  • Rest for 5 minutes, after fluff with fork.

  • Layer spinach, quinoa then all your toppings... Enjoy!

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