Black Bean Quinoa Bowls

Overhead shot of black bean quinoa bowl on white table with striped blue napkin and a side of dressing in small jar.

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!

Course Main Course, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Keyword black bean quinoa salad, Quinoa, quinoa salad, southwest quinoa salad

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 404

Author Robyn Conley Downs

Equipment

Ingredients

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

For the Dressing

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

Optional Toppings

Instructions

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.
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.
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.

Notes

Nutrition information calculated using honey and water.

For vegan, be sure to use maple syrup.

For more ingredients & modifications, see full blog post above.

Nutrition