Southwestern Black Bean Quinoa Bowls

Southwestern cooking thrives on bright lime, earthy cumin, and hearty legumes from the American desert Southwest. These black bean quinoa bowls fold smoky corn and crisp peppers into fluffy grains for a fresh, packable lunch.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 445 cal
• 16g protein
• 58g carbs
• 18g fat
• 13g fiber

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Ingredients

• 1 cup dry quinoa, rinsed
• 2 cups low-sodium vegetable broth or water
• 1 can (15 oz) canned black beans, rinsed and drained
• 1.5 cups frozen or fresh corn kernels
• 1 red bell pepper, diced
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/3 cup fresh cilantro, chopped
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1/3 cup crumbled cotija or feta (optional)
• to taste hot sauce for serving

Instructions

1. 1Combine rinsed quinoa and broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes until liquid is absorbed. Remove from heat and fluff with a fork; let steam 5 minutes uncovered.
2. 2While quinoa cooks, warm a large nonstick skillet over medium heat. Add corn (no oil needed if using frozen) and cook 4–5 minutes, stirring, until lightly charred in spots. Transfer to a large bowl.
3. 3In the same skillet, add olive oil if needed and sauté diced red bell pepper 3 minutes until just softened. Add to the corn bowl.
4. 4Add drained black beans, cherry tomatoes, red onion, and cooked quinoa to the bowl with corn and peppers.
5. 5In a small jar, shake remaining olive oil, lime juice, cumin, chili powder, salt, and black pepper until emulsified. Pour over the quinoa mixture and toss thoroughly.
6. 6Fold in most of the cilantro. Taste and add more lime or salt if needed.
7. 7Divide among 4 bowls. Top each with diced avocado, remaining cilantro, and crumbled cotija if using.
8. 8Finish with a few dashes of hot sauce. Serve warm or at room temperature; for meal prep, keep avocado separate and add just before eating.