📝 About This Recipe
This vibrant bowl is a nutritional powerhouse that brings the bold, sun-drenched flavors of the American Southwest straight to your lunch table. Fluffy tri-color quinoa serves as a protein-rich canvas for earthy black beans, charred sweet corn, and buttery avocado, all tied together by a smoky lime and cumin vinaigrette. It is a harmonious balance of textures and colors that is as satisfying to the palate as it is energizing for the body.
🥗 Ingredients
The Grains and Protein
- 1 cup Tri-color Quinoa (rinsed thoroughly in a fine-mesh sieve)
- 2 cups Vegetable Broth (low-sodium preferred)
- 1 can (15 oz) Black Beans (drained and rinsed)
- 1 cup Frozen or Fresh Sweet Corn (thawed if frozen)
Fresh Produce
- 1 cup Cherry Tomatoes (halved)
- 1 large Red Bell Pepper (seeded and diced)
- 1/4 cup Red Onion (finely minced)
- 2 ripe Avocado (sliced or cubed just before serving)
- 1/2 cup Fresh Cilantro (roughly chopped)
Chipotle-Lime Vinaigrette
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 3 tablespoons Fresh Lime Juice (about 2 juicy limes)
- 1 teaspoon Honey or Agave Nectar (to balance the acidity)
- 1 teaspoon Ground Cumin (toasted if possible)
- 1/2 teaspoon Smoked Paprika (for a hint of char)
- 1 clove Garlic (grated or finely minced)
- 1/2 teaspoon Sea Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a vigorous boil over medium-high heat.
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2
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes until the liquid is fully absorbed and the quinoa 'tails' have emerged.
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3
Remove the pan from heat and let it sit, covered, for 5 minutes. This allows the steam to finish the fluffing process. Fluff with a fork and set aside to cool slightly.
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4
While the quinoa cooks, heat a small non-stick skillet over high heat. Add the corn kernels and cook for 3-5 minutes without stirring much until they develop a golden-brown char. Remove from heat.
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5
Prepare the vinaigrette: In a small glass jar or bowl, whisk together the olive oil, lime juice, honey, cumin, smoked paprika, minced garlic, salt, and pepper until emulsified.
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6
In a large mixing bowl, combine the slightly cooled quinoa, black beans, charred corn, diced red pepper, and minced red onion.
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7
Pour about two-thirds of the dressing over the quinoa mixture and toss gently to coat every grain.
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8
Fold in the halved cherry tomatoes and half of the chopped cilantro, being careful not to bruise the tomatoes.
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9
Taste the mixture and add more salt, pepper, or the remaining dressing as needed to suit your preference.
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10
Divide the quinoa base into four bowls. Top each bowl with half an avocado, sliced into elegant fans.
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11
Garnish with the remaining fresh cilantro and an extra squeeze of lime if desired.
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12
Serve immediately at room temperature, or chill for 30 minutes to let the flavors meld even more deeply.
💡 Chef's Tips
Always rinse your quinoa under cold water for at least 30 seconds to remove the saponin, which can cause a bitter aftertaste. For an extra layer of flavor, toast the dry quinoa in the saucepan with a teaspoon of oil for 2 minutes before adding the broth. If meal prepping, keep the avocado and dressing separate until the moment you are ready to eat to prevent browning and sogginess. Substitute black beans with chickpeas or pinto beans if you prefer a different texture or have a different pantry staple on hand. Adjust the spice level by adding a finely diced jalapeño or a pinch of cayenne pepper to the vinaigrette.
🍽️ Serving Suggestions
Serve with a side of crunchy blue corn tortilla chips for added texture. Pair with a cold Hibiscus Iced Tea or a sparkling lime water. Add a dollop of Greek yogurt or sour cream on top for a creamy finish. For added protein, top with grilled shrimp or sliced blackened chicken breast. A side of warm, charred flour tortillas makes this a heartier midday feast.