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Flavor-Packed Mexican Quinoa Bowl

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A hearty yet fresh Mexican quinoa bowl featuring black beans, corn, and a zesty cilantro-lime dressing. This quick and easy recipe is perfect for healthy weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 cup (170g) quinoa, rinsed, uncooked
  • 1 can (15 oz/425g) black beans, drained and rinsed
  • 1 cup (150g) corn kernels, fresh or frozen
  • 1 cup (150g) cherry tomatoes, halved
  • 1 medium red bell pepper, diced
  • 1/4 cup (40g) red onion, finely chopped
  • 1 ripe avocado, diced
  • 1/4 cup (10g) fresh cilantro, chopped
  • 2 tablespoons lime juice (about 1 lime)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, sliced jalapeños, smoked paprika

Instructions

  1. Rinse 1 cup (170g) quinoa under cold water to remove bitterness. Combine with 2 cups (475ml) water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cover. Cook for 15 minutes or until water is absorbed and quinoa looks fluffy. Remove from heat and let rest, covered, for 5 minutes.
  2. While quinoa cooks, whisk together 2 tablespoons lime juice, 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 minced garlic clove, salt, and pepper in a small bowl. Adjust seasoning as needed.
  3. Dice 1 red bell pepper, halve 1 cup (150g) cherry tomatoes, finely chop 1/4 cup (40g) red onion, and chop 1/4 cup (10g) fresh cilantro. Drain and rinse 1 can (15 oz/425g) black beans. Thaw 1 cup (150g) frozen corn if using.
  4. Fluff quinoa with a fork and transfer to a large mixing bowl. Add black beans, corn, bell pepper, cherry tomatoes, red onion, and cilantro. Pour dressing over and gently toss until evenly coated.
  5. Dice 1 ripe avocado and fold in gently to avoid mashing. Add any optional toppings like shredded cheese or jalapeño slices.
  6. Serve immediately. Leftovers can be chilled for up to 3 days; add avocado fresh to avoid browning.

Notes

Toast cumin and chili powder briefly before adding to dressing for deeper flavor. Use a fork to fluff quinoa to keep texture light. Rinse quinoa to remove bitterness. Add avocado last to avoid browning. Multitask by whisking dressing while quinoa cooks and chopping veggies during resting time.

Nutrition

Keywords: Mexican quinoa bowl, healthy dinner, quinoa recipe, black beans, cilantro lime dressing, gluten-free, vegetarian, easy meal

Find it online: https://blairrecipes.com/flavor-packed-mexican-quinoa-bowl-recipe-easy-healthy-meal-ideas-for-dinner/