Go Back
+ servings

Southwest Quinoa Bowls

This highly enjoyable bowl has a mix of everything you could want in a salad and is highly enjoyable.

Course Entree
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 4 servings
Calories 483 kcal
Author Kirsten Helle


For the sofrito:

  • 1 carrot sliced
  • 1 red bell pepper coarsely chopped
  • 1 onion coarsely chopped
  • 3 cloves garlic
  • 1 tomato chopped
  • 1 handful cilantro
  • Additional add-in’s you’d like: kale, spinach, zucchini, hot peppers

For the bowls:

  • 2 tsp healthy unprocessed oil fat of your choice
  • 2 cups quinoa
  • 1 batch of sofrito
  • 2 pinches Kosher/sea salt
  • 2 cups cooked chicken breasts reheated and cubed (I toss mine with some lime juice and chili powder)
  • *Or make these vegetarian by using cooked black beans instead of chicken*
  • shredded romaine lettuce
  • shredded cheese optional
  • cubed avocado
  • fresh cilantro for garnish


To make sofrito:

  1. Toss the sofrito ingredients into the food processor and pulse until very finely minced and just starting to turn into a purée.

To make the bowls:

  1. Heat a large skillet over medium high heat, when hot add oil, swirl to coat. Add the sofrito (notice how AMAZING it smells!) and cook, stirring often, until most of the liquid has cooked off. Stir in the quinoa and toss to coat.
  2. Assemble the bowls by layering the quinoa in the bottom of a bowl and topping with the chicken/beans, shredded lettuce, cheese, avocado, and cilantro. Serve and enjoy!