Mexican Quinoa & Black Bean Bowls

Name: Mexican Quinoa & Black Bean Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 cup quinoa (rinsed); 2 cup water (or vegetable broth); 0.5 teaspoon salt (divided); 2 can black beans (15 ounce each, rinsed and drained); 1.5 cup frozen corn (thawed); 1 red bell pepper (diced); 0.5 red onion (finely diced); 1 avocado (large, diced); 0.5 cup fresh cilantro (chopped); 2 tablespoon olive oil; 0.25 cup lime juice (from about 2-3 limes); 1 teaspoon ground cumin; 0.25 teaspoon black pepper; 2 cup shredded cheddar cheese; 1 baked tortilla chips (for serving)

A vibrant and nutritious bowl packed with fluffy quinoa, savory black beans, sweet corn, fresh vegetables, and a zesty lime-cilantro dressing, all topped with cheddar cheese for extra protein.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 6
Cuisine: Mexican
Difficulty: Easy

Dietary

Gluten-Free
Nut-Free
Egg-Free
High-Protein
High-Fiber
Low-Sugar

Ingredients

1 cup quinoa (rinsed)
2 cup water (or vegetable broth)
0.5 teaspoon salt (divided)
2 can black beans (15 ounce each, rinsed and drained)
1.5 cup frozen corn (thawed)
1 red bell pepper (diced)
0.5 red onion (finely diced)
1 avocado (large, diced)
0.5 cup fresh cilantro (chopped)
2 tablespoon olive oil
0.25 cup lime juice (from about 2-3 limes)
1 teaspoon ground cumin
0.25 teaspoon black pepper
2 cup shredded cheddar cheese
1 baked tortilla chips (for serving)

Instructions

Cook the quinoa: Combine 1 cup rinsed quinoa with 2 cups water or vegetable broth and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Let it sit covered for 5 minutes, then fluff with a fork.
While quinoa cooks, prepare the dressing: In a small bowl, whisk together 2 tablespoons olive oil, 1/4 cup lime juice, 1 teaspoon ground cumin, the remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
Prepare the bowl ingredients: In a large mixing bowl, combine 2 cans rinsed and drained black beans, 1 1/2 cups thawed frozen corn, 1 diced red bell pepper, 1/2 finely diced red onion, 1 large diced avocado, and 1/2 cup chopped fresh cilantro.
Assemble the bowls: Add the cooked and fluffed quinoa to the large mixing bowl with the other ingredients. Pour the dressing over everything. Gently toss to combine.
Serve: Divide the mixture among 6 bowls. Top each serving with about 1/3 cup shredded sharp cheddar cheese. Serve immediately with baked tortilla chips for scooping.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. If meal prepping, keep the dressing separate and add it right before serving for the freshest taste, or add it and store, knowing the avocado may brown slightly. For an even quicker meal, use pre-cooked quinoa.

Nutrition (per serving)

Calories: 483
Protein: 21.2 g
Carbohydrates: 47 g
Fat: 24.3 g
Fiber: 9.8 g
Sodium: 700 mg
Saturated Fat: 13 g
Sugar: 5 g
Cholesterol: 75 mg