A vibrant and flavorful Southwest-inspired Quinoa Bowl that's perfect for home chefs and anyone looking to get back into shape while enjoying delicious, healthy meals. This easy recipe combines hearty quinoa, protein-packed kidney beans, sweet corn, colorful vegetables, and a zesty cilantro lime dressing to create a balanced and satisfying meal.
Makes 4-6 servings
Ingredients
For the Bowl:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups baby spinach or mixed greens, chopped
- 1 avocado, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons pumpkin or sunflower seeds (optional, for crunch)
Cilantro Lime Dressing
- 1/2 cup fresh cilantro, packed
- Juice of 2 limes
- 1/4 cup Greek yogurt or vegan yogurt
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 tablespoon honey or maple syrup
- Salt and pepper, to taste
- 2-3 tablespoons water, to reach desired consistency
Instructions
Cook the Quinoa:
- In a medium saucepan, combine the rinsed quinoa and water or vegetable broth.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Prepare the Vegetables:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the diced red bell pepper, zucchini, and corn with olive oil, ground cumin, chili powder, smoked paprika, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Cilantro Lime Dressing
- In a blender or food processor, combine fresh cilantro, lime juice, Greek yogurt, olive oil, minced garlic, honey or maple syrup, salt, and pepper.
- Blend until smooth, adding water one tablespoon at a time until the dressing reaches your desired consistency.
- Taste and adjust seasoning as needed.
Assembly
- In each serving bowl, start with a base of cooked quinoa.
- Add a handful of baby spinach or mixed greens.
- Top with roasted vegetables, kidney beans, and corn.
- Arrange avocado slices and red onion around the bowl.
- Drizzle generously with the cilantro lime dressing.
- Sprinkle with fresh cilantro and pumpkin or sunflower seeds for added crunch and flavor.
This bowl can also be stored in the refrigerator for up to 3 day and is perfect for meal prepping!
