Southwest Quinoa Bowl Recipe

Southwest Quinoa Bowl

Fresh, smoky and bright flavors along with a zesty cilantro vinaigrette. This bowl is filling and flavorful. A delicious addition to any summer get together.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course, Salad, Side Dish
Cuisine Latin American, Mexican, southwestern
Servings 6 people
Calories 292 kcal

Equipment

  • 2 Sheet Trays This could also be done on 1
  • 1 Pot
  • 1 Cutting Board
  • 1 Chef Knife
  • Blender or Immersion Blender

Ingredients
  

  • 1 cup Quinoa
  • 1 bunch Kale washed, destemmed and chop
  • 6 oz Grape Tomatoes halved or quartered
  • 1 each Avocado diced
  • 1 each Bell Pepper wash, julienne
  • 1 each Onion skinned, julienne
  • 2 ears Corn husked, cleaned, roasted, shelled
  • 1 ounce Olive Oil
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tsp Smoked Paprika or Paprika
  • 2 Tbs Cilantro chop
  • To Taste Kosher Salt
  • To Taste Black Pepper

For the Vinaigrette

  • 3 ounces Olive Oil
  • 2 ounces Lime Juice
  • 1 Tbs Dijon Mustard
  • 2 cloves Garlic
  • 2 Tbs Cilantro
  • To Taste Kosher Salt
  • To Taste Black Pepper

Instructions
 

  • Heat a pot with 1 3/4 cups of water and bring to a boil. Stir in the quinoa, cover, reduce to a simmer and cook for about 15 minutes. Remove from heat and package for cooling.

For the Peppers, Onions, and Corn

  • Preheat the oven to 350°F. Toss the peppers, onions and corn with the olive oil, spices and salt and pepper. Roast in the oven for 15-20 minutes. They should be tender but not overcooked. Pull out and let cool.

For the Vinaigrette

  • Blend all ingredients together in a blender or with an immersion blender. Adjust seasoning as needed.

For Serving

  • In each bowl start with a base of the chopped kale. Top with 1/2 cup quinoa, corn, onions and peppers, tomatoes, cilantro, avocado and vinaigrette. This could be served warm or chilled.

Notes

For Allergies:
This recipe is already top 9 allergen friendly. Make sure to double check all of your ingredient labels for any possibilities of hidden allergens or cross contamination possibilities. 

Nutrition

Calories: 292kcalCarbohydrates: 22gProtein: 5gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gSodium: 43mgPotassium: 337mgFiber: 4gSugar: 1gVitamin A: 2600IUVitamin C: 28mgCalcium: 78mgIron: 2mg
Keyword Cilantro, quick meal, quinoa, roasted corn, southwerstern, summer, Vegan, Vegetarian
Tried this recipe?Let us know how it was!

Leave a Reply