Print

Fresh Southwest Quinoa Bowl Recipe with Creamy Avocado Cilantro Dressing

Fresh Southwest Quinoa Bowl - featured image
Print Recipe

A quick, easy, and healthy quinoa bowl featuring vibrant veggies and a silky, herbaceous creamy avocado cilantro dressing. Perfect for busy days and meal prep.

Ingredients

Scale
  • 1 cup quinoa (uncooked, rinsed)
  • 2 cups water or low-sodium vegetable broth
  • 1/2 teaspoon salt
  • 1 cup black beans, rinsed and drained (canned or cooked from dry)
  • 1 cup corn kernels (fresh, frozen, or roasted)
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 avocado, diced (for extra creaminess if desired)
  • 1 lime, cut into wedges
  • For the creamy avocado cilantro dressing:
  • 1 ripe avocado
  • 1/2 cup fresh cilantro leaves, packed
  • 1/4 cup plain Greek yogurt or vegan coconut yogurt
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 small garlic clove, minced
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon ground cumin (optional)
  • Salt and pepper to taste
  • Water to thin as needed

Instructions

  1. Rinse 1 cup of quinoa under cold water using a fine mesh strainer to remove bitterness.
  2. In a medium saucepan, combine quinoa, 2 cups water or vegetable broth, and 1/2 teaspoon salt.
  3. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed.
  4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and transfer to a large mixing bowl to cool slightly.
  5. While quinoa cooks, dice red bell pepper, halve cherry tomatoes, finely chop red onion, and roughly chop fresh cilantro.
  6. Rinse and drain black beans. Thaw and pat dry corn if frozen. Optionally roast corn kernels in a skillet with a little oil for 5 minutes until slightly charred.
  7. In a food processor or blender, combine 1 ripe avocado, 1/2 cup fresh cilantro leaves, 1/4 cup Greek yogurt or dairy-free alternative, 2 tablespoons fresh lime juice, 1 minced garlic clove, 1/4 cup olive oil, and 1/4 teaspoon ground cumin.
  8. Blend until smooth. Add water 1 tablespoon at a time if dressing is too thick. Season with salt and pepper to taste.
  9. Add black beans, corn, cherry tomatoes, red bell pepper, red onion, and cilantro to the quinoa. Toss gently to combine.
  10. Drizzle the creamy avocado cilantro dressing over the top and toss lightly again to coat evenly.
  11. Spoon the quinoa bowl into serving dishes. Add avocado slices and lime wedges on the side for squeezing.
  12. Optional: Add grilled chicken slices or shrimp for extra protein.

Notes

Rinse quinoa well to avoid bitterness. Use vegetable broth instead of water for extra flavor. Blend dressing until silky smooth. Add water to dressing to adjust consistency. Keep dressing separate from quinoa and veggies for storage to prevent sogginess. The bowl can be served warm or chilled. For vegan dressing, substitute Greek yogurt with coconut or cashew yogurt.

Nutrition

Keywords: quinoa bowl, avocado cilantro dressing, healthy bowl, southwest recipe, vegan option, gluten-free, meal prep, easy dinner

Find it online: https://tastypierecipes.com/fresh-southwest-quinoa-bowl-recipe-with-creamy-avocado-cilantro-dressing-easy-and-healthy/