Southwestern Quinoa Bowl - This is an easy and straightforward southwest quinoa salad that is packed with fresh avocado, bell peppers, beans, corn, and light, fluffy quinoa. It is lightly dressed with fresh lime juice and seasoned with salt and pepper.
If you haven't tried quinoa yet, it's a healthy gluten-free grain that's pretty neutral in flavor, has a nice crunch, and is loaded with protein. It serves as a great foundation for this dish and is a great way to add protein without any meat. We think quinoa is a perfect addition to this southwestern quinoa bowl recipe.
Why we love this Southwestern Quinoa Bowl
1. It's super nutritious! Packed with protein and fiber from the quinoa and veggies, it’ll keep you feeling full for longer.
2. Great for prepping ahead! You can easily prepare it the night before, and it actually gets better as it marinates.
3. Meat-free! This vegetarian dish is so good, you won’t even miss the meat, and it’s got plenty of protein to boot.
4. Gluten-free option! If you’re living gluten-free, this dish is a great choice since all the ingredients are gluten-free.
5. Ready in just half an hour! You can’t beat a meal that’s done in 30 minutes—simple, quick, and tasty!
Ingredients you will need:
- 1 cup quinoa
- 1 can red or black beans, drained and rinsed
- 1 can whole kernel corn, drained and rinsed
- 1 red or orange bell pepper, chopped
- 1 avocado, diced
- cilantro (or parsley if you don't like cilantro) chopped optional for topping
- fresh lime
- salt and pepper to taste
How to Make this Recipe
To make this Southwestern Quinoa Bowl recipe, just follow the simple directions listed:
- Start by cooking the quinoa according to the instructions on the package. You can substitute water for chicken or vegetable stock for added flavor. Let the cooked quinoa cool.
- Drain and rinse the canned red or black beans and corn, pat dry with paper towels and place them into a large mixing bowl.
- Add in the cooked quinoa and chopped bell pepper. Squeeze fresh lime juice over the mixture and season with salt and pepper. Adjust the seasonings to your liking.
- Top with avocado and cilantro or parsley and enjoy!
RECIPE NOTES: You can add extra flavor to the quinoa salad by sprinkling a little Tajin seasoning on top when serving. You can also add a little spice by adding a dash or two of your favorite hot sauce.
If the salad gets a little dry, just add a tablespoon of good oil such as avocado and mix well.
Serving and storage:
This recipe for southwestern quinoa bowl makes about four servings and is ideal for prepping ahead of time. It tastes best when served cold, so make sure to let it chill in the fridge for at least 2 hours.
You can keep the salad fresh in the fridge for up to 3 days.
You may also love our chili crunch chicken tacos or this summer corn and shishito pepper salad recipe too.
