Mexican chorizo quinoa bowl

Mexican chorizo quinoa bowl

Apr 12, 2022

serves: 2

cook time: 25 minutes


1/4-1/2 lb chorizo

1/2 cup uncooked quinoa

1 ear corn

1 avocado

1 roma tomato

1/4 red onion

small bunch cilantro

1 lime

1 tsp garlic powder

2 Tbsp avocado oil

1/2 Tbsp butter


1 // cook quinoa according to package. also, shave corn off the cob + toss in a pan with butter + a drizzle of avocado oil to char slightly. toss occasionally + season with a small pinch of salt.

2 // prep pico de gallo + guac. chop tomatoes, onion + cilantro. add to a small mixing bowl w a squeeze of lime + fresh crack of salt + pepper to taste. for the guac, mash the avocado in a small bowl + season w garlic powder, salt + pepper. squeeze lime juice to taste + add one small spoonful of pico de gallo into the guac. stir to combine + set both aside.

3 // remove corn from pan when done + put into a small bowl for now. in the same pan add a small splash of avocado oil + chorizo, breaking into smaller bits + tossing occasionally. add a small pinch of salt.

4 // to plate, scoop quinoa + top with chorizo, then corn, pico de gallo + guac


  • salsas are easy ways to incorporate vegetables into your meals. you can also add fruit (mango, pineapple + strawberries are some of my go-to’s!).

  • use citrus + herbs like cilantro to your advantage!

ENJOY + remember to tag @eatingwellwithkel when you make it!

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