Tex-Mex Grilled Vegetable and Black Bean Quinoa Bowl

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

A vibrant, protein-rich bowl featuring grilled seasonal vegetables, black beans, and fluffy quinoa tossed in a smoky cumin-lime dressing inspired by Texas regional flavors. This American-inspired vegan recipe (gluten free), ready in about 30 minutes, pairs quinoa, water, zucchini, sliced into 1/4-inch rounds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 quinoa
• 2 cups water
• 1 medium zucchini, sliced into 1/4-inch rounds
• 1 large red bell pepper, cut into strips
• 1 medium red onion, cut into wedges
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 cup black beans (canned, drained and rinsed)
• 3 tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Rinse 1 cup quinoa under cold water. In a medium saucepan, bring 2 cups water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Fluff with a fork and set aside.
2. Step 2: Preheat grill or grill pan to medium-high heat. Toss 1 medium sliced zucchini, 1 large red bell pepper cut into strips, and 1 medium red onion cut into wedges with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Grill vegetables for 4-5 minutes per side until tender and slightly charred.
3. Step 3: In a large bowl, combine grilled vegetables, 1 cup drained black beans, 3 tbsp fresh lime juice, 1 tbsp olive oil, 1/4 cup chopped fresh cilantro, and the cooked quinoa. Toss gently to combine and season with 1/2 tsp salt and 1/4 tsp black pepper to taste.
4. Step 4: Serve warm or at room temperature as a colorful, balanced Tex-Mex-inspired grain bowl.