Summer Meal Plan: Black Bean Quinoa Bowls
This Black Bean Quinoa Bowl recipe combines bell peppers, cabbage, cherry tomatoes, corn, pumpkin seeds and cilantro with an easy, healthy cumin lime dressing. Plus 40+ more summer recipes & meal plan you'll love!
Equipment
Ingredients
- 1½ cup quinoa
- 2 ¾ cups water or vegetable stock
- 1 (15-oz) 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
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.
Nutrition
Serving: 1 (of 4) | Calories: 506kcal | Carbohydrates: 65g | Protein: 15g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Sodium: 540mg | Potassium: 1019mg | Fiber: 9g | Sugar: 12g | Vitamin A: 2471IU | Vitamin C: 103mg | Calcium: 87mg | Iron: 6mg
