Say hello to the perfect weeknight dinner.


Vegan Mexican Quinoa Bowl

When we eat vibrant food, we feel alive. Eating colorful plant foods in bright yellows, reds, greens, and purples is exactly what our bodies want for  nourishment, texture, and flavor. This Mexican-inspired bowl brings together the most beautiful rainbow of colors with yellow corn, red bell pepper, and green avocado—plus quinoa, black beans, salsa, and pumpkin seeds. But use what you have, and pull together a bowl mixed with  both fresh and cooked ingredients for an incredibly satisfying meal. Add a drizzle of creamy dressing to make it extra special!

Serves 1

What you need:

  • 1/4 cup uncooked quinoa
  • 2/3 cup water
  • 1 tablespoon lime juice
  • 1-1/4 teaspoon sea salt, divided
  • 2/3 cup shredded Romaine lettuce
  • 1/3 cup cooked black beans
  • 1/3 cup raw or cooked corn kernels
  • 2 tablespoons diced red bell pepper
  • 1/2 ripe avocado, sliced
  • 1/3 cup salsa
  • 2 tablespoons fresh cilantro leaves
  • 1 tablespoon raw or toasted pumpkin seeds

 What you do:

  1. In a small saucepan over medium heat, add quinoa, water, lime juice, and 1/2 teaspoon salt. Cover, bring to a simmer, and reduce heat to medium-low. Cook for about 15 minutes, or until all water has absorbed. Turn off heat and let quinoa sit, covered, for 5 minutes.
  2. Lightly fluff quinoa with a fork before transferring to a serving bowl. Top with lettuce, black beans, corn, bell pepper, avocado, and salsa. Garnish with cilantro and pumpkin seeds. Sprinkle remaining 3/4 teaspoon salt on top.

Healthy hints:

  • >> When combining the fresh vegetables with the warm quinoa, the vegetables soften and become more digestible. 

  • >> I love the variety of texture in this bowl—the soft quinoa, the crisp Romaine, the crunchy pumpkin seeds. Heaven!

    >> The avocado, salsa, and salt combine for a built-in dressing.