Quinoa Corn Black Bean Fiesta Bowl
A colorful, protein-packed quinoa bowl loaded with sweet corn, black beans, spinach, and roasted peppers, tossed in a zesty chipotle-lime dressing. Quick, easy, and perfect for meal prep, this plant-based bowl is rich in fiber, heart-healthy fats, and full of bold, satisfying flavors.
Equipment
- 1 Large Pot
- 1 large mixing bowl
- 1 small bowl (for dressing)
- Measuring Cups and Spoons
- Knife and cutting board
- Fork for fluffing quinoa
Ingredients
Quinoa Base:
- 1 cup dry quinoa
- 2 cups water
- ½ cup onion finely diced
- 1 ear sweet corn kernels removed
- 1 cup black olives sliced
- ¾ cup roasted red bell pepper chopped
- 2 cups fresh spinach chopped
- 1 cup cooked black beans drained (or whole can if preferred)
Dressing:
- Juice of 2 limes + pinch of zest
- 2 tablespoons agave syrup or maple syrup
- ½ teaspoon chipotle powder
- ½ teaspoon ground cumin
- 1 tablespoon extra virgin olive oil optional: add another tablespoon for richer dressing
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Toppings & Optional Accents:
- 1 avocado diced
- Hot sauce or salsa to taste
- Leafy greens spinach or kale, as base
- Optional: nutritional yeast crushed tortilla chips, chopped cilantro
Instructions
- Prepare Quinoa Base: Rinse the dry quinoa thoroughly under cold water to remove any natural bitterness. In a large pot, combine the rinsed quinoa, 2 cups of water, and diced onion. Add a pinch of salt. Place the pot over high heat and bring the mixture to a gentle boil. Once boiling, cover the pot with a tight-fitting lid and reduce the heat to low. Let it simmer gently for 17 minutes, allowing the quinoa to absorb all the water and become fluffy. After simmering, turn off the heat but keep the lid on for an additional 10 minutes to let the quinoa steam. Finally, uncover and fluff it carefully with a fork to separate the grains.
- Whisk Zesty Dressing: In a small bowl, combine the juice of 2 fresh limes with a pinch of lime zest. Add 2 tablespoons of agave or maple syrup for a touch of sweetness, ½ teaspoon of chipotle powder for a smoky kick, and ½ teaspoon of ground cumin for warmth. Pour in 1 tablespoon of extra virgin olive oil and season with ¼ teaspoon salt and ⅛ teaspoon black pepper. Whisk the ingredients together thoroughly until the dressing is smooth, well combined, and slightly emulsified. Taste and adjust seasoning if needed.
- Prepare Veggie and Bean Mixture: In a large mixing bowl, add the sliced black olives, chopped roasted red bell pepper, chopped spinach, drained black beans, and sweet corn kernels. Pour the prepared chipotle-lime dressing over the vegetables. Using a spatula or large spoon, toss the ingredients gently but thoroughly so that every piece is coated in the flavorful dressing. Allow the flavors to mingle for a few minutes while you prepare the quinoa.
- Combine Quinoa and Veggies: Add the warm, fluffed quinoa directly into the large bowl with the dressed vegetables. Gently fold the quinoa into the mixture, using a spatula to combine without mashing the ingredients. The warmth of the quinoa will help wilt the spinach slightly and allow the dressing to soak into all the components, creating a harmonious blend of flavors. Taste the mixture and, if desired, add extra dressing, salt, pepper, or hot sauce for additional flavor. Optional: sprinkle in nutritional yeast or a few crushed tortilla chips for added texture and taste.
- Optional Oven-Marinated Version: For a warm, casserole-like version, preheat your oven to 350°F (175°C). Transfer the combined quinoa and veggie mixture into a large oven-safe baking dish. Cover the dish with aluminum foil and bake for 10 minutes. This step enhances the marination, softens the vegetables, and allows the flavors to meld beautifully. You can skip this step if you prefer a quick, fresh, and chilled bowl.
- Prepare Serving Base: While the quinoa and vegetables are marinating or cooling slightly, arrange a bed of leafy greens, such as spinach or kale, on your serving plates or bowls. This adds extra fiber, nutrients, and color to the dish, providing a vibrant and fresh foundation for the bowl.
- Assemble the Fiesta Bowls: Scoop the quinoa and veggie mixture over the leafy greens in each bowl. Top with freshly diced avocado for creaminess and healthy fats. Add hot sauce or salsa according to your preferred spice level. Optional toppings like crushed tortilla chips, chopped cilantro, or nutritional yeast can be sprinkled on top to enhance texture, flavor, and visual appeal.
- Final Taste and Adjustments: Before serving, give the bowl a final taste test. If it needs more zing, squeeze a little extra lime juice or drizzle a bit more dressing. Adjust salt, pepper, or spice to preference. Every bite should be balanced with a combination of zesty, smoky, sweet, and savory flavors.
- Serve and Enjoy: Serve immediately while the quinoa is still slightly warm and the avocado is fresh, or store in an airtight container for meal prep. This bowl is versatile—enjoy it as a standalone meal, pair it with corn tortillas for taco-style serving, or even top with extra hot sauce for a bold flavor punch.
Notes
- This recipe is naturally plant-based, gluten-free, and high in fiber.
- Quinoa provides a complete protein, making this a satisfying vegetarian or vegan meal.
- The chipotle-lime dressing can be adjusted to taste; add more spice for heat or more lime for tanginess.
- Sweet corn can be fresh, frozen, or roasted for extra flavor.
- Avocado adds creaminess and healthy fats; add just before serving to prevent browning.
- Nutritional yeast, crushed tortilla chips, or fresh cilantro are optional toppings that boost flavor and texture.
- This bowl is perfect for meal prep: store in the fridge for 2–3 days and enjoy quick, nutritious lunches or dinners.
