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Southwest Black Bean Quinoa Bowls

Allison Crawford at The Hungry Carrot
A delicious and nutritious bowl of high-protein nutty quinoa, fiber-rich black beans, fresh pico de gallo salsa, and topped with rich avocado. Drizzle with sour cream or a dairy-free alternative and fresh cilantro. This recipe works great for meal prep and is a well-balanced healthy meal.
5 from 7 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 2

Ingredients
  

Black Bean Quinoa Bowls

  • 2 cups quinoa-cooked
  • 1 can black beans- rinsed
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 lime

Pico De Gallo

  • 1 tomato-diced
  • 1 jalapeno-diced, seeds removed
  • 1/4 red onion- diced
  • 1/4 cup cilantro- roughly chopped
  • juice from one lime, plus wedges for serving
  • 1/2 tsp salt

Toppings

  • 1/2 avocado- diced
  • 2 tbsp sour cream, or a dairy-free alternative

Instructions
 

  • Rinse your quinoa well with cold water and prepare according to package directions. Typically, this is a 1:2 ratio with quinoa to water.
  • In a small saucepan, combine rinsed black beans, onion powder, salt, garlic powder, and cumin with a splash of water. Simmer for 5-10 minutes until fragrant. Squeeze in a wedge of lime for additional flavor.
  • While the beans simmer, chop your pico de gallo ingredients. Finely dice the onion and jalapeno and combine with diced tomatoes, lime juice, salt, and cilantro. Stir to combine and let sit for a few minutes for the flavors to meld.
  • To assemble the bowls, place a 1/2-1 cup of quinoa in the bottom of the bowl. Top with black beans, pico, diced avocado, and some sour cream.
  • Store leftovers in an airtight container for 3-4 days in the fridge.
Keyword black beans, quinoa