Mexican Quinoa & Black Bean Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 35 min · Beans · vegetarian, vegan, gluten-free, dairy-free
428 cal
15g protein
65g carbs
12g fat
per serving · estimated
Ingredients
- 1/2 cup quinoa
- 1 can (15 oz) black beans (canned, drained and rinsed)
- 1/2 cup cherry tomatoes
- 1 large avocado
- 1 small red onion
- 1 lime
- 1/4 cup fresh cilantro
- 1 tbsp olive oil
- to taste spices (cumin, paprika, chili powder)
- to taste salt and pepper
Method (tap to check — screen stays awake)
- Rinse the quinoa under cold water. In a pot, bring 2 cups of water to a boil, add quinoa, reduce heat, cover, and simmer for 15 minutes until fluffy.
- While quinoa cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add chopped red onion and cook until translucent, about 3 minutes.
- Add spices (1 tsp cumin, 1 tsp paprika, 1/2 tsp chili powder) to the onion and cook for 1 minute. Stir in drained black beans until heated through.
- Chop cherry tomatoes, avocado, and cilantro. Squeeze lime juice over the avocado and cilantro.
- Once quinoa is ready, fluff with a fork. In a large bowl, combine cooked quinoa, black bean mixture, cherry tomatoes, and cilantro.
- Drizzle with remaining olive oil, squeeze fresh lime juice, and season with salt and pepper to taste. Toss gently to combine.
- Divide the mixture into four bowls. Top each with sliced avocado and extra cilantro if desired.
- Serve immediately for a hearty, gluten-free Mexican-inspired lunch.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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