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Dinner recipe · from the recipe book

Black Bean Quinoa Bowls with Cilantro-Lime Sauce

Fluffy quinoa topped with smoky black beans, charred corn and peppers, and a bright, creamy cilantro-lime yogurt sauce.

Black Bean Quinoa Bowls with Cilantro-Lime Sauce

Ingredients

  • 1⅓ cups240 gQuinoa, dryrinsed
  • 2 cups480 gWater
  • 2½ cups430 gBlack beans, canned, drained and rinsed
  • 1½ cups200 gCorn kernels, frozen
  • 1 cup chopped150 gRed bell pepperdiced
  • 1 medium110 gRed oniondiced
  • 3 cloves9 gGarlicminced
  • 1½ tbsp20 gOlive oil
  • 2 tsp4 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried oregano
  • ½ tsp3 gSalt
  • 1⅓ cups200 gCherry tomatoeshalved
  • 1 cup diced150 gAvocadodiced
  • ½ cup crumbled60 gQueso frescocrumbled
  • 1¾ cups chopped30 gFresh cilantroleaves and tender stems
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1 lime, juiced44 gLime juice
  • 1 whole14 gJalapeñoseeded and chopped

Steps

  1. Prepare first: rinse the quinoa, dice the red bell pepper and red onion, mince the garlic, halve the cherry tomatoes, crumble the queso fresco and seed and chop the jalapeño. Dice the avocado last, just before serving.
  2. Make the herb sauce: blend or finely chop the cilantro, jalapeño, Greek yogurt, lime juice and one-third of the salt until smooth. Chill until serving.
  3. In a large skillet, toast the quinoa dry over medium heat for 2 minutes. Add all but 2 tablespoons of the water and another one-third of the salt, bring to a boil, cover and simmer on low for 15 minutes. Rest covered 5 minutes, fluff and transfer to a bowl. Wipe out the skillet.
  4. Heat the olive oil in the skillet over medium-high heat. Add the frozen corn kernels straight from the freezer and cook undisturbed 3 to 4 minutes until the corn is charred in spots.
  5. Add the red onion and red bell pepper to the corn and cook 4 minutes until softened. Stir in the garlic, cumin, smoked paprika and oregano for 30 seconds.
  6. Add the black beans, the remaining one-third of the salt and the reserved 2 tablespoons of water; cook 3 to 4 minutes until hot and lightly saucy.
  7. Divide the quinoa among 4 bowls and top with the black bean and corn mixture, the cherry tomatoes, avocado and queso fresco. Spoon the cilantro-lime sauce over each bowl.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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