Go Back
- 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth - 1 can black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 1 bell pepper (any color), diced into bite-sized pieces - 1 ripe avocado, sliced - 1 cup cherry tomatoes, halved - ½ red onion, finely diced - 1 jalapeño, minced (optional for added heat) - Juice of 1 lime - 2 tablespoons extra virgin olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly cracked black pepper to taste - Fresh cilantro, chopped (for garnishing) You can change this bowl with many fun options. Try adding cooked chicken or shrimp for protein. Toss in some spinach or kale for greens. If you want more crunch, add chopped radishes or nuts. Use different dressings like tahini or yogurt for a twist. You can also switch the beans; kidney or pinto beans work great too. Quinoa is a super grain. It has protein and all nine essential amino acids. Black beans add fiber and protein, making the dish filling. Corn gives a sweet burst of flavor and adds vitamins. Avocado is rich in healthy fats, which are good for your heart. Tomatoes are low in calories and high in vitamins. Together, these ingredients create a balanced meal. {{ingredient_image_2}} First, bring 2 cups of vegetable broth to a boil in a medium pot. This adds flavor to the quinoa. Once it boils, add 1 cup of rinsed quinoa. Lower the heat to a simmer and cover the pot. Let it cook for about 15 minutes. The quinoa is done when it absorbs all the broth and is tender. After cooking, let it rest for 5 minutes with the lid on. Then fluff it with a fork. This helps keep the grains separate and light. Next, grab a small bowl. In it, mix 2 tablespoons of olive oil and the juice of 1 lime. Add 1 teaspoon of ground cumin and 1 teaspoon of smoked paprika for depth. Season with salt and pepper to taste. Whisk these ingredients together until smooth. Set this dressing aside for later. It will tie all the flavors together. Now, take a large bowl. Add 1 can of drained black beans and 1 cup of corn. You can use fresh, frozen, or canned corn. Next, add 1 diced bell pepper, 1 cup of halved cherry tomatoes, and ½ a finely diced red onion. If you like heat, add a minced jalapeño. Mix these veggies gently to combine. This vibrant mix adds color and crunch. When the quinoa is ready, add it to the veggie bowl. Pour the dressing over the top. Now, use a spatula to gently toss everything together. This ensures the flavors spread evenly. To serve, scoop the mixture into bowls. Top each bowl with slices of creamy avocado and a sprinkle of fresh cilantro. This adds a bright finish and makes it look inviting. Enjoy this colorful and healthful meal right away! To cook quinoa, start with a good rinse. Rinsing removes bitter saponins. Use two cups of vegetable broth for every cup of quinoa. Bring the broth to a boil, then add the rinsed quinoa. Lower the heat and cover the pot. Let it simmer for about 15 minutes. Once cooked, let it sit for five more minutes, covered. Fluff with a fork to separate the grains. This method gives you light, fluffy quinoa every time. To boost flavor, mix in spices like cumin and smoked paprika. A squeeze of lime juice adds brightness. Consider adding fresh herbs like cilantro for freshness. If you like heat, toss in diced jalapeño. You can also try different dressings. A simple vinaigrette with garlic can work wonders. Experiment with flavors to find what you love best. Serve your Fiesta Veggie Quinoa Bowl in colorful bowls. Add sliced avocado on top for creaminess. A sprinkle of fresh cilantro makes it pop. Place bowls on a rustic wooden board for a nice touch. For extra flair, add lime wedges on the side. This makes the dish look inviting and fresh. Enjoy this vibrant meal with friends or family! Pro Tips Rinse the Quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, called saponin, which can taste bitter. Customize Your Veggies: Feel free to swap in seasonal vegetables or your favorites—zucchini, spinach, or roasted sweet potatoes are great options! Perfect Avocado Slices: To easily slice an avocado, cut it in half, remove the pit, and use a spoon to scoop out the flesh in one piece for a neat presentation. Make Ahead: This bowl is perfect for meal prep! Cook the quinoa and chop the veggies in advance to save time during the week. {{image_4}} You can easily make this bowl vegetarian or vegan. The base of quinoa and veggies is already plant-based. Make sure to use vegetable broth for cooking the quinoa. This keeps the dish light and healthy. If you want more veggies, add spinach or zucchini. Grilled or roasted vegetables also work well. They add a nice smoky flavor. If you want to boost the protein, consider adding more beans. Chickpeas or kidney beans are great options. You can also add tofu for a protein punch. Just cube it and sauté until golden. Another choice is tempeh, which adds a nutty taste. For meat lovers, grilled chicken or shrimp can enhance the dish. The lime and olive oil dressing is fresh and tangy. However, you can switch it up! Try a cilantro-lime vinaigrette for extra zest. A tahini dressing can offer a creamy texture. For a spicy kick, mix in some sriracha or chipotle sauce. Experiment with your favorite flavors to find the perfect match for you! To keep your Fiesta Veggie Quinoa Bowl fresh, store leftovers in an airtight container. Make sure the bowl cools down first before sealing it. Place the container in the fridge. It will stay good for about 3 to 5 days. When you want to enjoy your leftovers, reheat them gently. Use the microwave or a pan on low heat. Add a splash of water or broth to keep the quinoa moist. Stir often to heat evenly. Enjoy it warm for the best taste. If you want to save some for later, you can freeze the bowl. Use freezer-safe containers or bags. Leave some space for expansion. It will last up to 2 to 3 months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating. If you need a quinoa substitute, try brown rice or couscous. Both options work well. You can also use farro or barley for a chewy texture. Each choice gives a different taste, so pick what you like. The Fiesta Veggie Quinoa Bowl lasts about 3 to 5 days in the fridge. Make sure to store it in an airtight container. Keeping it sealed helps maintain the flavors. Yes, you can make this bowl ahead of time. It stores well, and the flavors blend nicely if you let it sit. Just prepare the quinoa and mix the veggies. Add avocado just before serving to keep it fresh. Yes, this recipe is gluten-free. All the ingredients, like quinoa and beans, do not contain gluten. It’s a great choice for those with gluten sensitivities. Enjoy this tasty and healthful dish without worry! This blog post covered how to create a Fiesta Veggie Quinoa Bowl. We explored important ingredients, along with their health benefits. I walked you through cooking quinoa, making a tasty dressing, and mixing everything together. You learned tips for perfecting your dish, along with variations to try. Remember, leftovers store well, and you can freeze them too. I hope you feel inspired to enjoy this colorful and nutritious meal anytime!

Fiesta Veggie Quinoa Bowl

A colorful and healthful meal bursting with flavor, featuring quinoa, black beans, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 cup quinoa, thoroughly rinsed
  • 2 cups vegetable broth
  • 1 can black beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned)
  • 1 bell pepper diced into bite-sized pieces
  • 1 ripe avocado sliced
  • 1 cup cherry tomatoes, halved
  • 0.5 red onion finely diced
  • 1 jalapeño minced (optional for added heat)
  • 1 lime juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and freshly cracked black pepper
  • for garnishing fresh cilantro, chopped

Instructions
 

  • In a medium saucepan, bring the vegetable broth to a rolling boil over medium-high heat. Once boiling, add the rinsed quinoa, reduce the heat to low, cover with a lid, and let it simmer gently for about 15 minutes or until the quinoa is tender and the liquid has been fully absorbed. After cooking, remove from heat and allow it to sit, covered, for an additional 5 minutes before fluffing with a fork.
  • While the quinoa is cooking, prepare the dressing: In a small mixing bowl, combine the olive oil, freshly squeezed lime juice, ground cumin, smoked paprika, and season with salt and pepper. Whisk the ingredients together until well combined, and then set aside for later use.
  • In a large mixing bowl, combine the black beans, corn, diced bell pepper, halved cherry tomatoes, finely diced red onion, and minced jalapeño (if you desire a spicy kick). Gently mix these ingredients to ensure even distribution.
  • Once the quinoa has finished cooking and has fluffed up nicely, add it to the bowl with your veggie mixture. Drizzle the prepared dressing over the top and gently toss everything together with a spatula or wooden spoon to combine all the vibrant ingredients.
  • To serve, arrange the quinoa and veggie mixture into individual serving bowls. For a beautiful presentation, top each bowl with slices of creamy avocado and a generous sprinkle of freshly chopped cilantro.
  • Serve immediately to enjoy this colorful and healthful meal that’s bursting with flavor!

Notes

For an inviting presentation, serve on a rustic wooden board with fresh lime wedges.
Keyword healthy, Mexican, quinoa, veggie bowl