Southwest Quinoa Bowl


  • 1 cup quinoa
  • 1 14.5-oz. can black beans
  • 1 4-oz. can green chilis
  • sea salt and freshly ground black pepper to taste
  • 1 teaspoon cumin
  • 1/2 cup vegetable broth
  • 1 14.5 oz. can corn drained
  • 2 cups cherry tomatoes halved
  • 1 large avocado sliced
  • salsa
  • 1 small bunch cilantro chopped


  • Prepare quinoa according to packaging.
  • In a small pan over medium heat, pour in black beans and green chilis. Season with cumin and salt and pepper to taste. Once heated through, remove from heat.
  • In a small skillet over medium high heat add veggie broth and corn and season with salt and pepper to taste. Cook until corn is heated through and broth has mostly reduced.
  • Once quinoa is ready, build bowls! On a base of quinoa, add a scoop of the black bean mixture, a scoop of corn, a handful of the cherry tomatoes, and a quarter of the sliced avocado.
  • Drizzle with your favorite salsa and garnish with a sprinkle of cilantro then enjoy!
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