Black Bean Quinoa Bowls
These nourishing Southwest Black Bean Quinoa Bowls are quick and easy to make, and are topped with the most delicious homemade cumin lime dressing. Perfect for a light vegetarian dinner, colorful side dish or make-ahead lunch!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1½ cup quinoa
- 2 ¾ cups water (or vegetable / chicken stock)
- 1 15-ounce can black beans (drained and rinsed)
- ¼ red cabbage (thinly sliced)
- 1 pint cherry tomatoes (halved)
- 1 large bell pepper (red, yellow, or orange) (chopped)
- 2 ears corn (kernels cut off (or sub 1 cup frozen corn kernels, defrosted))
- ⅓ cup toasted pumpkin seeds
- ¼ cup chopped cilantro
- ¼ cup lime juice (from about 2-3 limes)
- 1-2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon mild chili powder
- ¼ teaspoon cayenne (optional)
- 2 teaspoons maple syrup or honey
- ½ cup olive oil
- Fresh Tomato Salsa
- Easy Guacamole
Instructions
- 1
Place the quinoa in a strainer and rinse well. Place the rinsed quinoa in a pot with a tight-fitting lid along with the water (or vegetable / chicken stock). Cover, bring to a boil, reduce to low and simmer for 15 minutes. Turn the heat off and let stand for an additional 5 minutes.
- 2
While the quinoa cooks make the dressing by whisking the lime juice, salt, cumin, chili powder, cayenne, and honey or maple syrup until well combined. Drizzle in the olive oil and whisk again until well combined.
- 3
In a large bowl add the warm quinoa and black beans and dressing. Allow to sit 5 minutes for the quinoa and black beans to absorb the dressing. Add cabbage, tomatoes, bell pepper, and corn, stirring to combine. Top with pumpkin seeds and cilantro, then serve warm or at room temperature.