ZESTY BLACK BEAN AND CORN QUINOA BOWL
The zesty black bean and corn quinoa bowl is a vibrant and nutritious meal packed with plant-based protein, fibre and bold flavours. The combination of fluffy quinoa, hearty black beans and sweet corn provides a well-balanced base, while the fresh lime juice and chilli powder add a zesty, mildly spicy kick. This dish is not only delicious but also incredibly easy to prepare, making it perfect for quick lunches, meal prep, or light dinners. Whether you’re looking for a refreshing summer meal or a warming, protein-rich dish, this bowl is highly versatile and satisfying. Serve it on its own, or pair it with grilled vegetables, avocado, or your favourite protein for a more substantial meal. The mix of tangy, savoury and slightly spicy flavours ensures that every bite is bursting with freshness and excitement.
RECIPE CATEGORY
Lunch, Dinner, Entrée, Side
SERVING SIZE
1
CUISINE
Mexican, Latin-American
PREPARATION/TECHNIQUES
Boil, Simmer, No-Cook, One-Pot Wonders
OCCASION/HOLIDAY
Summer, Cinco de Mayo, Picnic, Meal Prep, Quick Weeknight Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Vegan, Vegetarian, Wheat / Gluten-Free, Low Fat, Low Sodium, Quick & Easy
DISH TYPE
Bowl, Grain Bowl, Plant-Based Meal
INGREDIENTS OF ZESTY BLACK BEAN AND CORN QUINOA BOWL
- 50g quinoa, cooked
- 40g black beans
- 10g corn kernels
- 1 tbsp lime juice
- ½ tsp chilli powder
FULL NUTRITIONAL INFORMATION
- Calories: 220 kcal
- Protein: 9g
- Carbohydrates: 36g
- Fibre: 7g
- Fat: 3g
- Saturated Fat: 0.5g
- Sodium: 50mg
- Sugar: 2g
PREPARATION FOR ZESTY BLACK BEAN AND CORN QUINOA BOWL
- Cook The Quinoa: Rinse the quinoa under cold water to remove bitterness. In a saucepan, bring 120ml of water to a boil. Add quinoa, cover it, and reduce the heat to low. Simmer for 12-15 minutes until fluffy. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Prepare The Black Beans: If using canned black beans, drain and rinse them under cold water to reduce excess sodium. If using dried beans, soak them overnight and cook until tender.
- Prepare The Corn: If using fresh corn, cut the kernels off the cob. Suppose using frozen corn, thaw and drain. If using canned corn, rinse and drain.
- Mix The Ingredients: In a mixing bowl, combine the cooked quinoa, black beans and corn. Stir well to ensure even distribution.
- Add Seasoning: Drizzle the lime juice over the mixture and sprinkle the chilli powder evenly. Toss everything together until fully coated.
- Serve And Enjoy: Serve immediately as a warm dish or refrigerate for a refreshing, chilled meal.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS FOR ZESTY BLACK BEAN AND CORN QUINOA BOWL
- For Extra Flavour, toast the quinoa in a dry pan before cooking to enhance its nutty aroma.
- For A Smoky Taste, char the corn kernels in a dry skillet for a few minutes.
- For Better Texture, let the quinoa cool slightly before mixing to avoid it becoming mushy.
- To Make It Spicier, add a pinch of cayenne pepper or diced jalapeño.
- For A Protein Boost, add grilled chicken, tofu, or a boiled egg.
VARIATIONS IN ZESTY BLACK BEAN AND CORN QUINOA BOWL
- Add Fresh Vegetables: Mix in diced bell peppers, cherry tomatoes, or shredded lettuce for a fresher taste.
- Enhance The Creaminess: Add mashed avocado or a dollop of Greek yoghurt for a richer texture.
- Make It A Wrap: Use this mixture as a filling for a tortilla wrap or taco.
- Boost The Crunch: Sprinkle roasted pumpkin seeds or crushed tortilla chips on top for extra texture.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Cooked quinoa and beans freeze well separately. Store them in freezer-safe bags for up to 2 months. Thaw overnight before assembling.
- Reheating: Reheat in a microwave for 1-2 minutes, or enjoy it cold as a refreshing quinoa salad.