Name: Quinoa Black Bean Bowl with Salsa
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 1 cup quinoa, rinsed; 2 cups vegetable broth; 1 can (15 oz) black beans, rinsed and drained; 1 cup corn kernels (fresh, frozen, or canned); 1 bell pepper, diced; 1 avocado, sliced; 1/4 cup chopped fresh cilantro; Juice of 1 lime; 2 medium tomatoes, diced; 1/4 red onion, finely chopped; 1 small jalapeño, finely diced (optional); 1/4 cup fresh cilantro, chopped; Juice of 1 lime; Salt and pepper to taste

This Quinoa Black Bean Bowl with Salsa is a vibrant, healthy, and satisfying meal perfect for dinner. Packed with plant-based protein, fiber, and fresh veggies, it’s a colorful medley of wholesome ingredients topped with zesty homemade salsa.

The fluffy quinoa serves as the perfect base, while black beans provide hearty texture. Fresh veggies like bell peppers, avocado, and corn add crunch and flavor. The salsa elevates the dish with its tangy and slightly spicy kick. Whether you’re a busy professional or just craving a nutritious meal, this recipe is quick to prepare, customizable, and perfect for meal prep or family dinners.

Recipe Tips and Tricks:

Use tri-color quinoa for a vibrant presentation.
Rinse quinoa thoroughly to remove bitterness.
Add a squeeze of lime for extra tanginess.
Substitute black beans with pinto or kidney beans if preferred.
Make the salsa a day ahead to deepen flavors.

Yield: 4 servings

Quinoa Black Bean Bowl with Salsa

A vibrant Quinoa Black Bean Bowl topped with fresh salsa, perfect for a healthy and quick dinner.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

1 cup quinoa, rinsed
2 cups vegetable broth
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
1 bell pepper, diced
1 avocado, sliced
1/4 cup chopped fresh cilantro
Juice of 1 lime

For the salsa:

2 medium tomatoes, diced
1/4 red onion, finely chopped
1 small jalapeño, finely diced (optional)
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt and pepper to taste

Instructions

Cook the Quinoa: In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork.
Prepare the Salsa: In a bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Stir well and set aside.
Assemble the Bowl: Divide cooked quinoa among bowls. Top with black beans, corn, diced bell pepper, avocado slices, and a dollop of fresh salsa.
Garnish and Serve: Sprinkle chopped cilantro and drizzle lime juice on top. Serve immediately.

Notes

To make it spicier, add extra jalapeño or a dash of hot sauce.
This recipe is naturally vegan and gluten-free.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 265Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 637mgCarbohydrates 43gFiber 10gSugar 11gProtein 9g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.