southwest quinoa bowl


This recipe was one of the few recipes that was gluten-free and vegan in America's Test Kitchen's "The Best Mexican Recipes" cookbook. I love Mexican flavors and this quinoa bowl was a delicious treat. I always have plain cooked quinoa onhand, either for porridgeveggie burgers, salad or just as a simple side instead of rice.  


2 cups cooked quinoa

1/4 cup olive oil

1/2 cup cilantro

1 lime, juiced

1 garlic clove, peeled and minced

1/2 jalapeño, stem and seeds removed, chopped (optional) 

1 tsp cumin

Generous pinch of sea salt

1/2 red bell pepper, stem and seeds removed, diced

1 mango, peeled and cut into 1/2" cubes

1 cup ready-to-eat black beans

1 scallion / green onion, thinly sliced

1 avocado, peeled and cut into strips


  • Prepare the dressing with the olive oil, cilantro, lime juice, garlic, jalapeño, cumin and sea salt. You can either use an immersion blender to emulsify, or just in a small bowl, with all the ingredients really finely chopped.

  • Toss the quinoa together with the pepper, mango, black beans, and scallion. Incorporate with the cilantro-lime dressing. Divide into 4 individual bowls and top with avocado slices.  



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