Mexican Quinoa Power Bowl

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

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 protein-packed bowl with quinoa, black beans, avocado, and a zesty lime-cilantro dressing. This Mexican-inspired vegetarian recipe, ready in about 35 minutes, pairs quinoa, black beans, corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" 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: 15 min Cook: 20 min Serves 4 Mexican cuisine 380 cal/serving

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Ingredients

1 cup cooked quinoa
1 can (15 oz) drained black beans
1 cup frozen corn kernels
1 medium diced avocado
2 tbsp lime juice
1/4 cup chopped cilantro
1 tbsp olive oil
1 tsp cumin
1 diced jalapeño
1/4 cup finely chopped red onion

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Instructions

Step 1: Cook 1 cup quinoa in 2 cups boiling water for 15 minutes until tender, then drain and set aside.
Step 2: In a bowl, whisk 2 tbsp lime juice, 1 tbsp olive oil, 1 tsp cumin, 1/4 cup chopped cilantro, and 1 diced jalapeño until emulsified.
Step 3: In a large bowl, combine cooked quinoa, 1 can black beans, 1 cup corn kernels, 1 diced avocado, and 1/4 cup red onion.
Step 4: Pour the lime-cilantro dressing over the quinoa mixture. Toss gently to coat all ingredients evenly.
Step 5: Adjust seasoning with additional lime juice or salt if needed. Serve immediately, garnished with extra cilantro and a sprinkle of sesame seeds.