Description
A nutritious and flavorful Tex Mex Quinoa Bowl packed with protein-rich quinoa, black beans, fresh vegetables, and zesty seasonings for a complete and satisfying meal.
Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) black beans
- 1 cup corn
- 1 cup cherry tomatoes, quartered
- 1 small red onion, diced
- 1 ripe avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime juice
- 2 tsp taco seasoning
- Salt and pepper to taste
Instructions
- Cook the quinoa: In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat, cover, and simmer for about 15 minutes until fluffy.
- Sauté the veggies: While quinoa cooks, heat a splash of olive oil in a pan over medium heat. Add diced red onion and cherry tomatoes; sauté until onions are translucent.
- Mix in black beans and corn: Add the drained black beans and corn to the sautéed vegetables. Stir occasionally for about 5 minutes until heated through.
- Season: Sprinkle taco seasoning into the mixture and adjust with salt and pepper as desired.
- Assemble: Layer cooked quinoa in serving bowls, top with the veggie mixture, diced avocado, and chopped cilantro.
- Finish off: Drizzle fresh lime juice over each bowl before serving.
Notes
- Rinse quinoa thoroughly before cooking to remove the bitter coating called saponin
- Toast quinoa in a dry pan for 2-3 minutes before adding water for extra nutty flavor
- Don’t skip the lime juice – it brightens all the flavors and ties everything together
- Dice avocado just before serving to prevent browning and maintain freshness
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 385 calories
- Sugar: 8g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 0mg
Keywords: Tex Mex Quinoa Bowls, healthy quinoa recipe, vegetarian bowl, protein bowl, Mexican quinoa, easy dinner recipe