Southwest Quinoa Bowl
15min
30min
4
385
Chef's Note
For meal prep, store the avocado separately and add just before serving to prevent browning. This bowl tastes even better the next day as the flavors meld together overnight.
Tags
Ingredients
1 cup quinoa
2 cups vegetable broth
1 can (15 oz), drained and rinsed black beans
1 cup (fresh or frozen) corn kernels
1 medium, diced red bell pepper
1 cup, halved cherry tomatoes
1/2 medium, finely diced red onion
1 large, sliced avocado
1 juiced lime
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup, chopped fresh cilantro
1/2 cup, crumbled (optional) cotija or feta cheese
Instructions
- 1
Rinse 1 cup quinoa in a fine mesh strainer until water runs clear.
- 2
In a medium saucepan, combine the rinsed quinoa and 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
- 3
While quinoa cooks, in a large bowl, combine 1 can drained black beans, 1 cup corn kernels, 1 diced red bell pepper, 1 cup halved cherry tomatoes, and 1/2 diced red onion.
- 4
In a small bowl, whisk together 2 tablespoons olive oil, juice from 1 lime, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 5
When quinoa is done, fluff with a fork and let cool for 5 minutes.
- 6
Add the cooked quinoa to the vegetable mixture and pour the dressing over everything. Toss gently to combine.
- 7
Fold in 1/4 cup chopped cilantro, reserving some for garnish.
- 8
Divide the quinoa mixture among 4 bowls, top each with sliced avocado and sprinkle with crumbled cotija or feta cheese if using.
- 9
Garnish with remaining cilantro and serve at room temperature or chilled.
Nutrition Information (per serving)
385
13g
52g
15g
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