©2017 by Alex Stalberger

with Alex Stalberger

Minneapolis, MN, USA

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Mexican Quinoa Bowl

November 30, 2017


I don't mean to rub it in, but I may have just gotten back from bathing in Vitamin D down in Mexico for a week for a family holiday!


Ok, ok, I got it all out of my system. 


I literally thought that I would not, could not eat another taco for at least a month after feasting on everything in a tortilla for the last 7 days. 


I was wrong. I caved into my cravings for hot sauce and cumin in only 2 DAYS!? 


It was so worth it. 


Getting back into the swing of things is never easy. That's why I put the crockpot spin on my usual Mexican Quinoa recipe. Dump the cans, a bit extra veggie stock and stick that on low for about 8 hours. PRESTO. 


Although my body definitely needs some help "cleaning house" this week if you know what I mean... 


I was talking about GREENS, people. Greens are incredible and if they aren't a part of your everyday, or maybe not even you every week... please let this delicious dish help you. 


A quick note about greens:

- You know they are good for you... but think about WHY. Those deep green leaves hold so much incredible organic energy. They are responsible for translating the sunlight into matter you can EAT. 

- They detoxify the body by giving your body the micronutrients and phytonutrients your cells need to properly discard and eliminate waste. That means you will feel cleaner from the inside. And BONUS look cleaner/clearer on the outside.

- Most humans are not eating enough greens. Fact. Every day. Do it. Hear that...? It's your body silently thanking you.

- Deeper the green the richer the nutrients.

- Organic is best. 




Ok, on with the recipe. This recipe is deeply inspired by Heart Connect's One Pot Mexican Quinoa...



1 T olive oil

2 cloves garlic, minced

1 can of tomatoes and green chilies with juices

1/2 c brown rice

1/2 red quinoa

2 cups veggie broth

1 can of black beans, drained and rinsed

1 cup frozen corn kernels

1 t chili powder

1 t cumin

pinch of salt


Bowl Toppings:

1/4 avocado per serving

1 t lime or lemon juice

handful of cilantro leaves

scoop or plain hummus

1-2 cups of lightly steamed organic kale

sprinkle of your favorite hot sauce



1. Add all ingredients into a crockpot.

2. Set on low and cook until tender (I left mine for 6 hours)

3. Celebrate because dinner is basically ready.

4. Place about 1 cup of Mexican Quinoa mixture into your bowl. Top with delicious toppings. 


I know what you're thinking. Where is my sour cream and cheese!?!?!????


Do me a favor. Just try it as written and add the cheese and sour cream if you can stop yourself before you eat the whole bowl. #plantsrule



Also... Awesome leftovers. Make more bowls or wraps. Top on a salad or eat it up plain. Simple. 


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