Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce
A colorful vegan grain bowl featuring fluffy quinoa, black beans, fresh vegetables, and a zesty green chile cilantro sauce. This mexican-inspired vegan (gluten free) ready in about 30 minutes pairs quinoa, water, black beans 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 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 can (15 oz), drained and rinsed black beans
- 1 cup, fresh or frozen corn kernels
- 1 cup, halved cherry tomatoes
- 1 medium, diced avocado
- 1/4 cup, finely chopped red onion
- 1/2 cup, packed fresh cilantro
- 1 small, seeded jalapeño pepper
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1, minced garlic clove
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup quinoa under cold water and combine with 2 cups water in a medium saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy; fluff with a fork and set aside.
- Step 2: In a blender or food processor, combine 1/2 cup fresh cilantro, 1 small seeded jalapeño pepper, 2 tbsp lime juice, 2 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth to create the green chile cilantro sauce.
- Step 3: In a large bowl, mix the cooked quinoa, 1 can drained black beans, 1 cup corn kernels, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1 medium diced avocado.
- Step 4: Pour the green chile cilantro sauce over the quinoa mixture and toss gently to coat all ingredients evenly.
- Step 5: Sprinkle 1 tsp ground cumin over the bowl and toss once more before serving.
Frequently asked questions
How long does Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.
Can I substitute ingredients in Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
