These healthy 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!
1large bell pepper (red, yellow, or orange)chopped
2ears cornkernels cut off (or sub 1 cup frozen corn kernels, defrosted)
⅓cuptoasted pumpkin seeds
For the Dressing
¼cuplime juicefrom about 2-3 limes
1teaspoonmild chili powder
2teaspoonsmaple syrup or honey
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.
Nutrition information calculated using honey and water.For vegan, be sure to use maple syrup.For more ingredients & modifications, see full blog post above.