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Ingredients

1 cup quinoa
2 cups water
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels
1 red bell pepper, diced
1/2 red onion, finely chopped
1/4 cup chopped fresh cilantro
1 avocado, diced
1 lime, juiced
2 tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste

Modify

Black Bean and Corn Quinoa Bowl

Created by: Howcan Team

Ingredients

1 cup quinoa
2 cups water
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels
1 red bell pepper, diced
1/2 red onion, finely chopped
1/4 cup chopped fresh cilantro
1 avocado, diced
1 lime, juiced
2 tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste

Instructions

Rinse the quinoa under cold water using a fine-mesh strainer.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
In a large bowl, combine the cooked quinoa, black beans, corn, red bell pepper, red onion, and cilantro.
In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper. Pour over the quinoa mixture and toss to combine.
Gently fold in the diced avocado.
Serve the quinoa mixture in bowls and enjoy!

Main Course

The Black Bean and Corn Quinoa Bowl has a rich history rooted in South American and Mexican cuisine. This wholesome dish gained popularity in the health food movement of the 21st century, celebrated for its nutritious ingredients and vibrant flavors. Renowned chefs like Rick Bayless and Bobby Flay have showcased their own versions of this dish, incorporating their unique culinary styles. Today, the best versions of this bowl can be found in farm-to-table restaurants and health-conscious eateries across the United States. The key to a perfect Black Bean and Corn Quinoa Bowl lies in the freshness of the ingredients and the balance of flavors, with the earthy quinoa, hearty black beans, and sweet corn taking center stage. Whether enjoyed as a vegetarian main course or a zesty side dish, this bowl continues to be a beloved staple in modern healthy eating.

35 min

350 calories

Instructions

Rinse the quinoa under cold water using a fine-mesh strainer.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
In a large bowl, combine the cooked quinoa, black beans, corn, red bell pepper, red onion, and cilantro.
In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper. Pour over the quinoa mixture and toss to combine.
Gently fold in the diced avocado.
Serve the quinoa mixture in bowls and enjoy!

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Modify

Black Bean and Corn Quinoa Bowl

Created by: Howcan Team

Ingredients

1 cup quinoa
2 cups water
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels
1 red bell pepper, diced
1/2 red onion, finely chopped
1/4 cup chopped fresh cilantro
1 avocado, diced
1 lime, juiced
2 tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste

Instructions

Rinse the quinoa under cold water using a fine-mesh strainer.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
In a large bowl, combine the cooked quinoa, black beans, corn, red bell pepper, red onion, and cilantro.
In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper. Pour over the quinoa mixture and toss to combine.
Gently fold in the diced avocado.
Serve the quinoa mixture in bowls and enjoy!

Main Course

35 min

350 calories

Instructions

Rinse the quinoa under cold water using a fine-mesh strainer.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
In a large bowl, combine the cooked quinoa, black beans, corn, red bell pepper, red onion, and cilantro.
In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper. Pour over the quinoa mixture and toss to combine.
Gently fold in the diced avocado.
Serve the quinoa mixture in bowls and enjoy!

Mexican Quinoa Salad

A refreshing salad made with quinoa, black beans, corn, tomatoes, and avocado, tossed in a zesty lime vinaigrette.

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Bell peppers stuffed with a mixture of quinoa, black beans, corn, and spices, then baked to perfection and topped with cheese and cilantro.

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Black Bean and Corn Quinoa Bowl

Ingredients

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Instructions

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