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Southwest Black Bean & Corn Quinoa Bowls

Southwest Black Bean & Corn Quinoa Bowls

Lunch
Prep Time
15min
Cook Time
15min
Servings
4
Calories
420
Chef's Note

For a time-saving tip, cook the quinoa in advance and refrigerate it for up to 3 days. You can also roast the corn kernels in a dry skillet for 3-4 minutes to add a smoky flavor that enhances the Southwest profile of this dish. For a vegan version, simply omit the cotija cheese or substitute with a plant-based alternative.

Tags
vegetarian
high-fiber
southwest
quinoa
beans
lunch
meal-prep
healthy
gluten-free
Ingredients

  • 1 cup quinoa

  • 2 cups vegetable broth

  • 1 15-oz can black beans

  • 1 cup corn kernels

  • 1 medium red bell pepper

  • 1/2 medium red onion

  • 1 large avocado

  • 1 whole lime

  • 1/4 cup cilantro

  • 1 teaspoon ground cumin

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon garlic powder

  • 2 tablespoons olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 cup cherry tomatoes

  • 1/4 cup cotija cheese

Instructions
  • 1

    Rinse 1 cup of quinoa under cold water using a fine-mesh strainer until water runs clear.

  • 2

    In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed.

  • 3

    While quinoa cooks, dice 1 red bell pepper and 1/2 red onion into small pieces.

  • 4

    Drain and rinse 1 can of black beans. If using frozen corn, thaw 1 cup of corn kernels.

  • 5

    Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced red onion and sauté for 2-3 minutes until softened.

  • 6

    Add the diced bell pepper to the skillet and cook for another 2 minutes.

  • 7

    Add the black beans and corn to the skillet. Season with 1 teaspoon of ground cumin, 1/2 teaspoon of chili powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir to combine and cook for 3-4 minutes until heated through.

  • 8

    Slice 1 avocado, halve 1 cup of cherry tomatoes, and chop 1/4 cup of fresh cilantro.

  • 9

    Fluff the cooked quinoa with a fork and divide it among 4 bowls.

  • 10

    Top each bowl with the black bean and corn mixture.

  • 11

    Arrange the sliced avocado and halved cherry tomatoes on top of each bowl.

  • 12

    Sprinkle each bowl with chopped cilantro and 1 tablespoon of crumbled cotija cheese.

  • 13

    Cut the lime into wedges and serve alongside the bowls for squeezing over the top just before eating.

  • 14

    Drizzle the remaining 1 tablespoon of olive oil over the bowls and serve immediately.

Nutrition Information (per serving)
420
Calories
15g
Protein
52g
Carbs
18g
Fat
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