Mexican Quinoa Power Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

A protein-packed bowl with quinoa, black beans, avocado, and a zesty lime-cilantro dressing. This mexican-inspired vegetarian 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.

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

Instructions

1. Step 1: Cook 1 cup quinoa in 2 cups boiling water for 15 minutes until tender, then drain and set aside.
2. 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.
3. 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.
4. Step 4: Pour the lime-cilantro dressing over the quinoa mixture. Toss gently to coat all ingredients evenly.
5. Step 5: Adjust seasoning with additional lime juice or salt if needed. Serve immediately, garnished with extra cilantro and a sprinkle of sesame seeds.