Mexican Quinoa Grain Bowl with Avocado Lime Crema

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A colorful grain bowl featuring fluffy quinoa, black beans, roasted corn, and a creamy avocado-lime sauce. This Mexican vegetarian recipe, ready in about 40 minutes, pairs quinoa, black beans, and roasted corn for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 2 Mexican cuisine 320 cal/serving

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Ingredients

1 cup quinoa, uncooked
1 can (15 oz) black beans, drained
1 cup roasted corn, kernels
1 avocado, diced
1 lime, juiced
1/4 cup cilantro, chopped
1 tbsp olive oil
1 tsp chili powder

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Instructions

Step 1: Rinse 1 cup quinoa in a colander. In a pot, cook quinoa with 2 cups water over medium heat until tender (15-18 minutes). Fluff with a fork.
Step 2: In a bowl, mix 1 cup roasted corn kernels, 1 can black beans, and 1 tbsp olive oil. Season with 1 tsp chili powder and 1/2 tsp salt.
Step 3: In another bowl, combine 1 diced avocado, 2 tbsp lime juice, 1/4 cup chopped cilantro, and 1/4 tsp salt. Stir until creamy.
Step 4: Assemble bowls by layering cooked quinoa, black bean-corn mixture, and avocado crema. Garnish with additional cilantro and a drizzle of olive oil.