Description
A simple, colorful, and delicious meal prep recipe featuring fluffy quinoa, black beans, corn, and fresh veggies with a zesty cilantro-lime dressing. Perfect for busy weeks and lasts up to five days in the fridge.
Ingredients
Scale
- 1 cup dry quinoa (white or tri-color)
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 large red bell pepper, diced
- 1 small red onion, finely chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 cup fresh cilantro, packed
- 3 tablespoons fresh lime juice
- 2 tablespoons avocado oil
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Rinse 1 cup of dry quinoa in a fine-mesh strainer under cold water until the water runs clear to remove bitter saponin.
- In a medium saucepan, combine rinsed quinoa, 2 cups vegetable broth, and 1 tablespoon olive oil. Bring to a boil over medium-high heat.
- Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.
- Remove from heat and let sit covered for 5 minutes to steam. Fluff with a fork.
- While quinoa cooks, dice the red bell pepper and red onion. Prepare corn and rinse black beans.
- In a blender or bowl, combine cilantro, lime juice, avocado oil, garlic, salt, and pepper. Blend or whisk until smooth.
- In a large mixing bowl, combine cooked quinoa, black beans, corn, bell pepper, and red onion.
- Sprinkle cumin and chili powder over the mixture. Drizzle half of the dressing over the top.
- Toss gently to coat evenly. Let cool to room temperature.
- Portion into airtight containers. Store remaining dressing separately to maintain texture.
Notes
Rinsing quinoa is crucial to remove bitterness. Toasting spices enhances flavor. Keep dressing separate until serving to prevent sogginess. Can be stored in the fridge for up to 5 days or frozen for up to 3 months (without fresh veggies).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4
- Sodium: 400
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 45
- Fiber: 10
- Protein: 12
Keywords: Mexican Quinoa Bowl, Meal Prep, Healthy Lunch, Vegan Recipe, Gluten-Free, High Protein, Quick Dinner, Quinoa Salad