Mexican Quinoa Gluten Free Chili Powder Bowl


1 tbsp RawSpiceBar's Ancho Chile Powder
1 tbsp olive oil
2 cloves garlic, minced
1 jalapeño, minced
1 cup quinoa
1 cup vegetable broth
1 can black beans, drained and rinsed
1 cup sliced tomatoes
1 cup corn
Salt & pepper to taste
1 avocado, diced
Juice of 1 lime
Cilantro bunch, diced


1. Heat olive oil in a large skillet over medium-high heat. Add garlic and jalapeño, and cook, stirring frequently, until fragrant, about 1 minute.
2. Add RawSpiceBar's Ancho Chile Powder, quinoa, vegetable broth, beans, tomatoes, corn, and season with salt and pepper to taste. Bring to a boil; cover, reduce heat, and simmer until quinoa is cooked through, about 20 minutes. Stir in the avocado, lime juice, and cilantro. Serve hot.
Makes 4 servings.
Recipe adapted from Zesty Mexican Quinoa Skillet recipe from Danette May.

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