Southwestern Quinoa Avocado Bowl
(83)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
1 cup quinoa, rinsed and drained1/4 cup chopped onion1 clove garlic, minced1 jalapeno, minced (optional) 1 t ground cumin2 T lime juice1 (14.5-ounce) can no salt added corn, drained and rinsed 1 (14.5-ounce) can reduced-sodium black beans, drained and rinsed1 cup cherry tomatoes, sliced in half1 avocado, pit removed, diced1/4 cup chopped fresh cilantro
Directions
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.
Servings Per Recipe: 6
Nutritional Info 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

Member Reviews
  • BTINCHER2001
     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
  • WRITERGIRL55
     I enjoyed this dish. It was very good. I can see that adding cooked chicken breast would work nicely in this dish. I recommend it and will make it again for sure. - 7/29/16
  • MYSPARKLER
     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
  • PARSLEIGH
     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
  • JBJANNY
     Delicious and easy. Perfect for a workday lunch. - 4/10/16
  • CD13099273
     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
  • KINISUE
     Excellent - 3/24/14
  • CHERYLHURT
     Great - 4/21/21
  • CORVETTECOWBOY
     Good recipe, thanks for sharing - 4/12/21
  • SHERYE
     Good recipe which I found very easy to make for a yummy lunch - 3/3/21
  • PIZZA5152
     I cannot eat quinoa so i left that out - 3/3/21
  • KITTYHAWK1949
     Enjoyed with a couple of changes as no jalapeno for me and used brown rice instead of the quinoa as not a big fan of quinoa. - 2/1/21
  • EVIE4NOW
     mussing something - 11/22/20
  • BIKE4HEALTH
     Look forward to trying this - 10/10/20
  • JUDY1676
     Sounds good - 9/17/20
  • CD2693807
     this looks yummy - 8/20/20
  • PWILLOW1
     Excellent dish. Skipped the jalapeno but did the rest just as it called for. - 7/29/20
  • JUNEAU2010
     I recently discovered quinoa & love it! Definitely trying this idea! - 7/29/20
  • CKEYES1
     Gave quinoa a try. Not a fan - 7/29/20
  • HOLLYM48
     I love this Southwestern Quinoa Avocado Bowl Recipe! - 7/29/20
  • DAIRMEN
     Very Tasty! - 7/29/20
  • GOFORGIN
     Ok - 7/29/20
  • THROOPER62
     Great on these hot, humid days - 7/29/20
  • EOWYN2424
     nyummm! - 7/19/20
  • REGILIEH
     GOOD - 7/8/20



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