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Quinoa burrito nourish bowl with Jalapeno ranch

I love love Mexican food! Its spicy, lemony, fresh and so simple to make. Mexican food literally fills me with joy every single time I eat it. And because I love Mexican food so much, there are so many recipes on the blog like Mexican black bean tortilla soup, Ultimate restaurant style salsa, 10 minuteNacho cheese sauce, Mexican black bean tacos. In case you haven't tried Ultimate loaded nachos yet, you must try it this weekend! It is cheesy, crispy, spicy, tangy and so so delicious.

Lately, I have been hooked to this Quinoa burrito nourish bowl with Jalapeno ranch. First things first, this Jalapeno ranch is an explosion of flavour you guys. Its made with yogurt, cilantro (coriander), mint, garlic and jalapenos and i can't tell how delicious it is! Spicy, herb-y, tangy - goes so well with this burrito bowl and numerous other things like Roasted Potato wedges, Zero oil Potato rosti. 

The base of this bowl is cooked quinoa which is gluten-free, high in protein and very filling. Quinoa is accompanied with garlicky kidney beans, sweet and plum corn, fresh pico di gallo and thinly sliced cabbage to make hearty, fast and nutritious bowl. Jalapeno ranch sauce is finally drizzled over the bowl and then mixed through before eating. Its so yummy that I have been having it almost every second day.

The entire recipe uses just 1 Tsp oil! Packed with vegetables and protein in the form of quinoa and kidney beans, it's fast and incredibly healthy . You can even add in more vegetables like bell peppers, broccoli lettuce, carrots and add in other protein like chickpeas, grilled tofu or cottage cheese and even add avocados.

This bowl is the perfect meal when you want something delicious, healthy and at the same time quick and easy to make. It comes together in less than 30 minutes once beans are cooked. To make things easier, you can cook beans previous night and refrigerate or cook extra extra when you make Mexican bean tacos.

Mexican inspired Quinoa burrito nourish bowl with Jalapeno ranch sauce- fresh, healthy, hearty, flavourful and super delicious

Diet- Vegetarian, Gluten-free
Type: Main course
Serving: 2-3 burrito bowls


1/2 cup raw Quinoa
1 cup boiled corn
1 cup Pico di gallo - Recipe here
1 cup Thinly sliced cabbage

Garlicky beans

1 Tsp oil
1 cup cooked beans
3-4 cloves garlic -chopped
1/2 tsp cumin powder
1/2 tsp chilli flakes
1/2 tsp taco seasoning
salt to taste

Jalapeno ranch sauce (Makes about 1/2 cup)

2 Tbsp yogurt
7-8 pickled jalapeno slices
2-3 cloves garlic
1/2 tsp cumin powder
1/2 cup coriander
1/4th cup mint
salt to taste


Start by cooking quinoa according to package instructions. (While quinoa cooks, do rest of the preparation)

Heat oil in a small pan and add garlic. Once garlic is slightly cooked, add in cooked beans along with salt, cumin powder, taco seasoning and chilli flakes. Stir and cook for 2-3 minutes. Turn off gas.

Next make pico di gallo and keep aside. (Recipe here)

Keep corn and chopped cabbage also ready.

Make Jalapeno ranch by blending yogurt, coriander, mint, jalapenos, cumin powder, salt and garlic together in a blender/processor.

To serve, divide quinoa, beans, corn, cabbage and pico di gallo between serving bowls. Drizzle Jalapeno ranch generously over the bowls. Mix and enjoy.

You can even add some nacho chips if you so wish.

If you give this recipe a go, don't forget to take a picture and tag #fascinatingfoodworld on Instagram.

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