Mexican Quinoa & Brown Rice Bowl

I love this dish.. a fun and spicy twist on the regular savory quinoa dishes I usually make. Plus it's a good way to add some spice to life :)  I also love that it is a simple one-dish meal packed full of protein, healthy fats, and colorful veggies. It's also easy to eat on the go, hot or cold. What could be better?!


Ingredients for the bowl:

  • 2 cups cooked quinoa
  • 1 cup cooked brown rice (or barley if you prefer)
  • 1 15oz can black beans, drained
  • 1 15oz can garbanzo beans, drained
  • 1 14oz can corn
  • 1 red onion, chopped
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 1 bunched green onion, chopped
  • 1/2 cup sliced black olives
  • 1/4 cup fresh cilantro, chopped


Ingredients for the dressing:

  • 3/4 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 TB chili powder
  • 3 cloves crushed garlic
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper, or to taste



  • cook up your quinoa and brown rice
  • as they are cooking, chop up your veggies, and drain the beans
  • combine all of it together in a bowl
  • in a separate bowl whisk together all of your dressing ingredients and then pour about half of it over the rest of the combined goodies and stir it all up. (save the other half of the dressing for when you eat the leftovers, as the grains will soak it up overnight and you may want to be able to add a bit more when you eat it the second time around.)
  • serve warm or cold
  • lasts in the fridge up to a week :)