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Recipes

Mexicali Quinoa Bowl

Made With:

Soups

Signature Mexicali Tortilla

This spicy Southwestern soup is made with diced tomatoes, corn, kidney beans, black beans, tortilla strips and seasoned with cilantro.

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Tip

• Can be served warm or cold. Great as a take-out item.

• For added protein, add cooked chicken, shrimp or steak for non-vegetarian options.

Tips:

Nutrition Facts

Serving Size
Amount Per Serving
Calories 630
% Daily Value
Total Fat 33g
51%
Saturated Fat 5g
25%
Cholesterol 10mg
3%
Sodium 1000mg
42%
Total Carbohydrate 74mg
25%
Dietary Fiber 10g
40%
Protein 14g
28%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Total Time

60 min.

Serving & Size

1 bowl

This Mexican-inspired quinoa bowl is finished with a drizzle of a cool and creamy chipotle dressing – a perfect balance for a zesty dish.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories 630
% Daily Value
Total Fat 33g
51%
Saturated Fat 5g
25%
Cholesterol 10mg
3%
Sodium 1000mg
42%
Total Carbohydrate 74mg
25%
Dietary Fiber 10g
40%
Protein 14g
28%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit

Step 1
Profit Per Serving

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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Campbell’s® Signature Mexicali Tortilla Condensed Soup 5 cups 1 1/4  L
water 1 cup 250  mL
quinoa 5 cups 1 1/4  L
1. Preheat oven to 400°F (200°C). In large saucepan set over medium-high heat, bring Signature Mexicali Tortilla Soup and water to boil. Stir in quinoa. Reduce heat to medium-low; cover and cook for about 20 minutes or until tender. Fluff with fork.
Ingredients Weight Measure
Weight Measure
sweet potatoes, sliced (900 g) 3 3 
olive oil 3 tbsp 45  mL
chili powder 1 tbsp 15  mL
2. Meanwhile, toss together sweet potatoes, olive oil and chili powder; transfer to baking sheet. Roast, flipping once, for 15 to 20 minutes or until golden and tender.
Ingredients Weight Measure
Weight Measure
mayonnaise 1 1/2 cups 375  mL
lime juice 1/4 cups 60  mL
chopped green onion 3 tbsp 45  mL
chopped fresh cilantro 3 tbsp 45  mL
chili powder 3 tsp 15  mL
salt 3/4 tsp 3  mL
3. Whisk together mayonnaise, lime juice, green onion, cilantro, chili powder and salt.
Ingredients Weight Measure
Weight Measure
avocados, peeled, pitted, quartered and sliced 3 3 
halved cherry tomatoes 3 cups 750  mL
thinly sliced red onion 1 1/2 cups 375  mL
Spoon 1 cup (250 mL) cooked quinoa mixture into bowl. Top with 4 slices (50 g) sweet potatoes, one-quarter avocado, 1/4 cup (60 mL) cherry tomatoes and 2 tbsp (30 mL) sliced red onion. Drizzle with 1/4 cup (60 mL) Creamy Chipotle Dressing.

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