Description
A vibrant, protein-packed bowl loaded with fluffy quinoa, black beans, grilled corn, creamy avocado, roasted jalapeño, and fresh greens—finished with crunchy pepitas and zesty pickled onions for a bold, nourishing meal.
Ingredients
Units
Scale
- 1 cup cooked quinoa
- 1/2 cup black beans, drained and rinsed
- 1/2 ear grilled corn, cut into halves or rounds
- 1/2 cup cherry tomatoes, halved
- 1/2 avocado, diced
- 1/4 cup pickled red onions
- 1 roasted jalapeño pepper
- 1/4 cup mixed greens or arugula
- 1 tablespoon toasted pepitas
- 1 teaspoon chili-lime seasoning (or Tajín)
- Salt and pepper, to taste
- Optional: fresh cilantro and lime wedges for garnish
Instructions
- Roast the jalapeño over an open flame or under the broiler until blistered. Set aside to cool.
- Arrange the cooked quinoa in a large bowl as the base.
- Neatly layer black beans, grilled corn, cherry tomatoes, avocado, and mixed greens around the bowl.
- Add pickled onions and the roasted jalapeño to the center.
- Sprinkle with pepitas and chili-lime seasoning. Season with salt and pepper to taste.
- Garnish with fresh cilantro and a squeeze of lime if desired.
- Serve immediately and enjoy fresh.
Notes
- Use tri-color quinoa for added color and texture.
- Swap roasted jalapeño for poblano if you prefer less heat.
- Double the portion for a filling lunch or dinner.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 410mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 0mg
