Tangy Southwest Quinoa Bowl with Lime Vinaigrette is a lunch and dinner favorite! Healthy, light and delicious vegan recipe that the whole family will enjoy…promise!
Tangy Southwest Quinoa Bowl with Lime Vinaigrette is on frequent (as in several times a week) rotation at our house. This dish is good in any season for any meal…really! If you are looking to incorporate more plants into your diet…this recipe is for you! It is chock-full of protein, fiber and flavor while also vegan and gluten-free.
If you would like a dish that you can prep ahead of time for busy days, this recipe is also for you! Every ingredient in this recipe can be prepped ahead of time and tossed together at the last minute. It’s also a great dish to add/subtract ingredients based on your individual dietary preferences and needs while still retaining a ton of flavor.
And…bonus points! It follows my personal mantra…eat the rainbow! Second mantra…fat, protein, fiber and veggies at every single meal! I try to follow this mantra for each of my meals! Did you know quinoa is a complete protein? It contains all nine amino acids and twice the amount of fiber of other grains. It is also gluten-free!
Tangy Southwest Quinoa Bowl Preparation
First, add one cup of quinoa to two cups of water in saucepan. Bring to boil, then reduce to simmer for 15 minutes or until all liquid evaporates.
Tip: Be careful to check toward end of cooking time and stir to avoid burning quinoa!
Once quinoa is cooked and all liquid evaporated, set aside to cool while you prep the remaining ingredients.
Tip: Cooked quinoa can be stored in an air-tight container up to one week.
Next, drain and rinse one can of black beans in colander.
Tip: Black beans can be stored in an air-tight container up to five days.
Slice banana peppers and tomatoes in half, then deseed each half. Slice each half into thin slices and set aside.
Rinse microgreens, dry and set aside.
Cut fresh avocado in half. Peel and slice avocado. Store other half of avocado in the refrigerator for later use.
Lime Vinaigrette Preparation
Slice one line in half cross-wise. Juice each lime half into small bowl. Add garlic granules, salt, and peppers to lime juice. Slowly drizzle extra-virgin olive oil into juice while whisking ingredients together.
Serving Tangy Southwest Quinoa Bowl with Lime Vinaigrette
Scoop one cup of cooled quinoa into large salad bowl. Add beans, peppers, tomatoes, salsa, greens and avocado on top of quinoa.
Top with Lime Vinaigrette and hot sauce if desired.
Toss and enjoy!
Adaptations and Modifications
Adaptations for Vegetarians: Add non-fat Greek Yogurt and shredded cheese for additional fat and flavor.
Adaptations for Meat-Lovers: Add seasoned and cooked fish, chicken, ground turkey or beef for additional protein.
Adaptations for Kids: This Tangy Southwest Quinoa Bowl with Lime Vinaigrette can easily be adapted for different ages. Omit the quinoa for younger children who do not have the oral-motor skills manage this grain.
Kids love to build their own bowl, so set out all of the ingredients to let them be a part of the mealtime preparation.
Play around with the ingredients to suit your preferences and what you have on hand. Feel free to substitute another pepper if you don’t have fresh banana peppers. Our kids love this bowl with finely chopped Romaine lettuce if you cannot find microgreens.
I use my mother-in-law’s homemade salsa (which also has banana peppers in it), but you can certainly play around with the salsa to change the flavor profile.
Please let me know if you try this Tangy Southwest Quinoa Salad with Lime Vinaigrette by leaving a rating or comment. Also, please tag @restandrelish on Instagram if you make this dish and pin to Pinterest if you plan to try later. I would love to see your quinoa bowl creations!
If you like this Tangy Southwest Quinoa Bowl with Lime Vinaigrette, you may also enjoy my Lemony Shrimp Quinoa Bowl.
- 2 cups quinoa cooked
- 1 1/2 c cups black beans rinsed and drained
- 2 Roma tomatoes deseeded and sliced
- 2 banana peppers deseeded and sliced
- 1 cup microgreens
- 6 T. salsa
- 1/2 avocado sliced
- 1 lime juiced
- 1/4 t. sea salt
- 1/4 t. garlic powder
- 1/8 t. ground white pepper
- 1/8 t. ground cayenne pepper
- 2 T. extra virgin olive oil
- hot sauce to desired taste
Add 1 cup dry quinoa to 2 cups water in a small saucepan and bring to boil. Once quinoa reaches a boil, cover and reduce heat to simmer. Cook approximately 15 minutes or until liquid evaporates. Set aside to cool.
Drain and rinse one 14.5 oz. can of black beans. Set aside.
Half and deseed each tomato and pepper. Slice thinly and set aside.
Rinse and dry microgreens and set aside.
Thinly slice half of an avocado.
Place one cup of cooked quinoa in large salad bowl. Layer beans, salsa, tomatoes, peppers and greens on top of quinoa. Top with sliced avocado, lime vinaigrette and hot sauce to taste.
Juice one lime into small bowl. Add all spices to lime juice. Slowly whisk extra virgin olive oil into juice mixture.
All nutritional values are approximate. This recipe is for two large entrée-sized bowls; adjust if serving as a side dish. Also, you will not use all of the vinaigrette, which will also reduce calories and fat. Store extra vinaigrette in an air-tight container in the refrigerator.