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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 256.1
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 133.2 mg
  • Total Carbs: 45.7 g
  • Dietary Fiber: 8.5 g
  • Protein: 9.5 g

View full nutritional breakdown of Southwestern Quinoa Avocado Bowl calories by ingredient
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Southwestern Quinoa Avocado Bowl

Submitted by: SPARK_RECIPES
Southwestern Quinoa Avocado Bowl


Stir quinoa into your favorite hearty salsa, add avocado and black beans, and what do you get? A simple meal you won't soon forget! Stir quinoa into your favorite hearty salsa, add avocado and black beans, and what do you get? A simple meal you won't soon forget!
Number of Servings: 6


    1 cup quinoa, rinsed and drained
    1/4 cup chopped onion
    1 clove garlic, minced
    1 jalapeno, minced (optional)
    1 t ground cumin
    2 T lime juice
    1 (14.5-ounce) can no salt added corn, drained and rinsed
    1 (14.5-ounce) can reduced-sodium black beans, drained and rinsed
    1 cup cherry tomatoes, sliced in half
    1 avocado, pit removed, diced
    1/4 cup chopped fresh cilantro


If not serving immediately, do not add the avocado. If you're planning to store a few servings, add the avocado when you eat, not when you prepare the dish.


Preheat a large saucepan over medium heat. Coat with cooking spray and add the onion, garlic, and jalapeno. Cook for five minutes, stirring often, until the vegetables have softened. Add the cumin, stir well, and cook another two minutes.
Add the quinoa and two cups of water, raise heat to high and bring to a boil. Lower to a simmer, cover and cook for 12 minutes, until the water has evaporated and the quinoa has fully cooked. (It will start to unspiral.) Fluff with a fork and allow to cool.
Toss the quinoa with the lime juice, corn, black beans, and tomatoes. Top each serving with avocado and cilantro, and serve immediately.

Serving Size: 6 servings; 1 1/3 cups per serving

Number of Servings: 6

Recipe submitted by SparkPeople user SPARK_RECIPES.

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Member Ratings For This Recipe

  • Very Good
    2 of 2 people found this review helpful
    This was very good and easy. I substituted pinto beans for the black since that was what I had but they were fine. - 3/27/14

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  • Very Good
    1 of 1 people found this review helpful
    Excellent - 3/24/14

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  • I made this recipe for a family gathering. I doubled the recipe, and there was none left for me to take home after because everyone loved it so much. :) - 10/21/14

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  • Needs a little more bite. I like the variety of textures. I added some chopped, cooked chicken breast, and served it over romaine lettuce. - 8/20/14

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  • Not good, no flavor other than cilantro. I made this for dinner tonight and my family wouldn't eat more than a bite or two. - 7/18/14

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  • I cut back the garlic (personal preference) and used low sodium chicken broth instead of water. It added a few calories and some sodium but it was worth the trade off for the extra flavor. - 4/1/14

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  • This made a tasty meal and I look forward to having the leftovers for lunches. I didn't have a jalapeno, so added some cayenne. I also added some salt and a couple tablespoons of my favorite green salsa. The canned corn was much better than frozen corn that I used in a previous recipe. Who knew? - 3/30/14

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  • Easy and very tasty - I changed a little to meet my needs - substituted the corn for Garbanzo (rinsed) and Black Beans for lite Kidney Beans ( rinsed) I omitted the jalapeno just because I did not have on Hand but added a dash of cayenne . - 3/28/14

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