Zesty Southwestern Quinoa Bowl with Black Beans and Feta

This vibrant quinoa bowl brings together the bold flavors of the Southwest in one satisfying dish. Black beans, corn and bell pepper provide a hearty base, while jalapeño adds a kick of heat. A zesty dressing made with lime and cumin ties everything together and crunchy pepitas and creamy feta cheese finish it off perfectly.

Packed with protein and fiber, this bowl is as nutritious as it is delicious. It’s naturally gluten-free and can be customized to your preferred spice level. Whether you’re looking for a quick weeknight dinner or a meal-prep lunch, this recipe is sure to become a favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.75 cup QuinoaView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

1 ounce PepitasView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 can CornView ingredient guideLike ingredientDislike ingredient

1 box Black BeansView ingredient guideLike ingredientDislike ingredient

2 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. In a small pot, bring 1½ cups water and the veggie stock concentrate to a boil. Core, seed and remove white ribs from the bell pepper, then finely dice. Mince the jalapeño (remove ribs and seeds for less heat). Drain half the corn and half the black beans from their containers (use the rest as you like). Rinse the black beans.
2. Once the stock is boiling, add the quinoa. Cover and reduce to a low simmer. Cook until tender, 15-20 minutes.
3. Heat a medium pan over medium heat. Add the pepitas and toast until lightly browned and nutty, 2-3 minutes, stirring frequently. Remove from pan and set aside. Tip: If the pepitas seem like they might burn, immediately remove the pan from heat.
4. Add the drained corn, jalapeño (to taste) and a drizzle of olive oil to the same pan over medium-high heat. Cook until lightly browned, 4-5 minutes, tossing. During the last minute or two, add the drained black beans to warm through. Season to taste with salt and pepper.
5. Roughly chop the cilantro. Cut the lime in half. In a small bowl, whisk together the juice from half the lime, cumin and 1 tablespoon olive oil.
6. Fluff the quinoa with a fork. In a large bowl, toss the quinoa, corn mixture, bell pepper, cilantro and dressing. Season generously with salt and pepper. Divide between plates and sprinkle with the pepitas and feta cheese.

Recipe Tips

FAQ

Can I use a different grain instead of quinoa?

Yes, you can substitute quinoa with rice, farro or couscous. Adjust cooking time and liquid accordingly.

How can I make this recipe vegan?

Omit the feta cheese or replace it with a vegan alternative. The rest of the ingredients are plant-based.

Can I prepare this dish ahead of time?

Absolutely! Cook the quinoa and prepare the vegetables in advance. Store components separately and assemble when ready to serve.