Southwest Quinoa Bowl with Cilantro Dressing
Southwest Quinoa Bowl with Cilantro Dressing is a hearty healthy grain bowl packed with amazing flavors! So easy to put together, and you will love the dressing!
Ingredients
Quinoa
- ½ cup Quinoa, well rinsed
- 1 cup Water
- Pinch of Salt
Cilantro Dressing
- ¼ cup Mayonnaise
- ¾ cup Sour Cream (or Greek yogurt)
- 1 clove Garlic
- Pinch of Salt
- Pinch of Pepper
- Handful of Fresh Cilantro Leaves, rinsed & chopped
The Salad
- ½ Ripe Avocado, mashed
- Pinch of Salt
- 1 Squeeze of Lime Juice
- ¼ cup Corn Kernels, (fresh, froze, or canned)
- ⅛ Red Onion, thinly sliced
- ¼ cup Black Beans, canned, rinsed & drained
- ½ Roasted Red Pepper, sliced
Garnish
- Sliced Jalapeño
- Cotija Cheese
Instructions
Prepare Quinoa
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Add rinsed quinoa, water, and salt to a boil in a small saucepan. Reduce the heat to low, cover, and cook for 15 minutes.
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Take the pan off of heat and let sit for 5 minutes.
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Remove lid and fluff quinoa with a fork. Quinoa is done when it looks translucent and you can see the germ (the little sprout).
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Set aside to cool.
Make the Dressing
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Add dressing ingredients to a mini food processor and pulse several times, until ingredients are well chopped and blended.
Assemble the Bowl
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When Quinoa has cooled (you can serve it warm, but I don’t recommend hot), transfer to a bowl.
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Mash the avocado with the salt and lime juice. Place in bowl with quinoa.
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Add the corn, onion, black beans, and roasted red pepper to the bowl.
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Drizzle with the cilantro dressing and garnish with sliced jalapeño and cotija cheese, or as desired.
Recipe Notes
- This recipe can be doubled or tripled for more servings or for meal prep.
- Store unassembled in the fridge if making ahead (quinoa having been cooked).
- Assembled salad can be kept in an airtight container in the fridge for up to 3 days.