Description
A nutritious and vibrant quinoa bowl packed with fresh vegetables, black beans, and a zesty lime dressing. Perfect for a quick weeknight dinner or meal prep!
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed.
- In a large bowl, combine cooked quinoa, black beans, cherry tomatoes, bell pepper, corn, avocado, red onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the quinoa mixture and toss to combine.
- Serve immediately or store in the refrigerator for meal prep.
Notes
- Feel free to customize with your favorite vegetables or proteins.
- This dish can be served warm or cold, making it versatile for any occasion.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3
- Sodium: 300
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 50
- Fiber: 10
- Protein: 12
- Cholesterol: 0
Keywords: healthy mexican recipes, quinoa bowl, vegetarian recipes, meal prep