Spicy Black Bean Quinoa Bowl with Avocado
A nutritious and filling bowl featuring quinoa, spicy black beans, and creamy avocado, perfect for lunch or dinner.
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Ingredients
Yields 4 servings
- (1 cup) quinoa
- (1 can / 15 oz) black beans, drained and rinsed
- (1) avocado, diced
- (1 tbsp) olive oil
- (1) onion, chopped
- (2 cloves) garlic, minced
- (1) bell pepper, diced
- (1 tsp) chili powder
- (1/2 tsp) cumin
- (1/4 tsp) cayenne pepper
- (1/2 tsp) salt
- (1/2 cups) corn (frozen or fresh)
- (1/4 cups) fresh cilantro, chopped
- (1) lime, juiced
Instructions
- 1
Rinse the (1 cup) quinoa under cold water and drain.
- 2
In a medium saucepan, combine the rinsed quinoa with (2 cups) water. Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes.
- 3
While the quinoa is cooking, heat (1 tbsp) olive oil in a large skillet over medium heat. Add the (1) chopped onion and sauté for about 3 minutes until translucent.
- 4
Add the (2 cloves) minced garlic and (1) diced bell pepper to the skillet. Cook for another 2-3 minutes until the bell pepper softens.
- 5
Stir in the (1 can) black beans, (1 tsp) chili powder, (1/2 tsp) cumin, (1/4 tsp) cayenne pepper, and (1/2 tsp) salt. Cook for about 5 minutes until heated through.
- 6
Add the (1/2 cup) corn and cook for another 2 minutes until hot. Remove from heat and stir in the (1/4 cup) chopped cilantro and (1) lime juiced.
- 7
To serve, divide the cooked quinoa into bowls. Top with the spicy black bean mixture and diced (1) avocado. Garnish with additional cilantro if desired.
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