Description
A vibrant, nutritious quinoa black bean bowl featuring fluffy quinoa topped with seasoned black beans, corn, bell peppers, and fresh toppings like avocado and cilantro. This protein-packed, plant-based meal is perfect for weeknight dinners, meal prep, or a healthy lunch option!
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth (or water)
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed (or fresh)
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro (plus more for garnish)
- Optional toppings: avocado slices, sliced jalapeños, shredded cheese, sour cream, hot sauce
Instructions
- In a medium saucepan, bring rinsed quinoa and vegetable broth (or water) to a boil. Reduce heat, cover, and simmer for about 15 minutes, until liquid is absorbed and spirals appear. Fluff with a fork and keep warm.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, cooking for 4–5 minutes until softened and onions are translucent.
- Add minced garlic and sauté for another minute until fragrant.
- Stir in black beans and corn, then add cumin, chili powder, smoked paprika, salt, and pepper. Cook together for 3–4 minutes until beans are heated through and spices coat everything evenly.
- Remove from heat and squeeze fresh lime juice over the vegetable-bean mixture. Stir in chopped cilantro and adjust seasonings to taste.
- To serve, divide quinoa among bowls, top with the black bean-corn mixture, and add desired toppings such as avocado slices, shredded cheese, sour cream, jalapeños, or hot sauce.
Notes
- For meal prep: Store quinoa and black bean mixture separately in airtight containers for up to 4 days. Add fresh toppings just before serving.
- Make it vegan: Skip the cheese and sour cream or use plant-based alternatives.
- Boost the protein: Add grilled chicken, shrimp, or tofu for extra protein.
- Spice level: Adjust the amount of chili powder and add diced jalapeños for more heat.
- Leftover quinoa works perfectly for this recipe if you have it on hand!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl (without optional toppings)
- Calories: 325
- Sugar: 3g
- Sodium: 380mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg
Keywords: quinoa black bean bowl, healthy grain bowl, Mexican quinoa bowl, vegetarian quinoa recipe, protein bowl, plant-based dinner, meal prep bowl, corn and black bean quinoa