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Black Bean and Corn Quinoa Bowl

  • Southwest Quinoa Bowl
PREP: 10 minutes
COOK: 15 minutes
This marinated lunch bowl will keep in the fridge for up to a week.    Everything you need for a healthy meal in one dish; quinoa, beans, corn, brown rice, bell pepper, and tomatoes in a zesty vinaigrette.  Even the kids will love packing this for lunch.


2 cups quinoa, cooked according to package directions
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can whole kernel corn, drained
1 small red onion, finely diced
1 cup brown rice, cooked
1 small red bell pepper, diced
1 (28 ounce) can Redpack® Petite Diced Tomatoes, drained
1 tablespoon fresh lime juice
1/4 cup fresh cilantro, chopped
3/4 cup extra virgin olive oil
1/3 cup red wine vinegar
1 tablespoon chili powder
2 garlic cloves, minced
Salt and black pepper to taste
1/4 teaspoon cayenne pepper


  • Mix quinoa, pinto beans, black beans, corn, onion, rice, bell pepper, petite diced tomatoes and cilantro together in a large bowl with a lid.
  • whisk vinaigrette ingredients together in a small bowl or mason jar with a lid until well blended.  Pour over salad ingredients and toss to coat.  Cover bowl an refrigerate until flavors blend, at least 2 hours.  Stir again before serving.
Cook's Note:
Can also be packed in Mason jar for easy grab and go lunch!  Divide ingredients among 4-6 mason jars (depending on the size) in the following order: vinaigrette, quinoa, beans, onions, bell pepper, rice, tomatoes, corn then cilantro.  Store jars in the fridge for up to four days.  When ready to eat, shake to combine and enjoy from the bowl or dump into a bowl.


Calories: 350 | Fat: 11.0g | Trans Fats: 0g | Cholesterol: 0mg | Sodium: 1150mg | Carbohydrate: 53g | Fiber: 12g | Protein: 12g | Vitamin A: 35% | Vitamin C: 100% | Calcium: 8% | Iron: 20%


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