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Southwest Quinoa Bowl

Author Samah Dada


  • 1 cup quinoa (dry)
  • 2 cup chicken broth
  • 1 cup black beans
  • ¼ cup cilantro
  • 1 large tomato
  • 1/2 yellow bell pepper
  • 1/2 red bell pepper
  • ½ avocado
  • 1 pkg (10 oz. frozen corn)
  • 2 limes
  • ¼ tsp paprika
  • 1/4 tsp cayenne
  • 1/2 tsp onion powder
  • ½ tsp garlic powder
  • salt to taste
  • pepper to taste
  • 1 Tbsp olive oil
  • Drizzle sriracha and garnish with cilantro to top


  1. In a large pot, bring 2 cups of vegetable or chicken broth to a boil. Once boiling, add quinoa, cover and reduce heat to low. Cook until all the broth has absorbed - around 15 minutes.
  2. While the quinoa cooks, chop your tomato & peppers, and stir-fry with corn in a shallow pan with juice of one lime, olive oil, garlic powder, onion powder, salt, pepper, cayenne, and paprika. When vegetables are soft, add black beans to pan. Stir, but be careful not to mash the beans.
  3. Once quinoa is cooked, combine with the sautéed vegetables, avocado, juice of the second lime, and more salt and pepper to taste.