Moe’s Southwest Grill is rolling out a new menu offering for those looking for more health conscious options—the Quinoa Power Bowl. The bowl packs all of the Southwest flavor that Moe’s is known for with higher protein and fiber and lower carbohydrates. Today, the new bowl will roll out nationwide across the Moe’s portfolio of more than 700 restaurants, making Moe’s restaurants the first to launch a quinoa bowl in the Mexican fast casual segment.
The Quinoa Power Bowl is made with Mojo Chicken (all-natural white meat chicken breast), quinoa blend (quinoa, brown rice, sweet potato and zucchini), frijoles, shredded romaine lettuce, corn pico, guac, cilantro, and queso fresco. Fans can also grab the quinoa blend as a side or an addition to other menu items.
“Our new Quinoa Power Bowl combines big southwest flavor with more health-forward ingredients,” says Ciarán Duffy, executive chef, Moe’s Southwest Grill. “The best part about the new bowl is that you can completely customize your experience according to your lifestyle – fans can go all plant-based by adding tofu or indulge by adding our famous queso.”
With the addition of the Quinoa Power Bowl, Moe’s restaurants are a one-stop source for groups, even those with special diets. Whether group members are in search of vegan, vegetarian, keto or gluten-friendly meals, everyone can look forward to the special “Welcome to Moe’s!” treatment along with the brand’s variety of menu options.
“The Moe’s brand has never been one to sit still and we know that innovating based on our guests’ needs is one way we will meet and exceed their expectations,” says Bruce Schroder, president, Moe’s Southwest Grill. “With new menu innovations we are able to assist fans embarking on plant-based, keto, paleo and other special diets, making it easy to eat at Moe’s restaurants and most importantly, feel truly welcome.”
The Quinoa Power Bowl is the first menu innovation to be rolled out from The Oasis, the brand’s Atlanta-based test kitchen and new prototype. The product launch will be followed by other culinary creations in the coming year as part of the brand’s deeper dive into Southwest flavors.
