This quinoa and black bean breakfast bowl is a delicious, wholesome way to fuel your morning.
It combines protein-rich quinoa and fiber-packed black beans with fresh vegetables and a zesty lime dressing for a balanced meal.
easy to prepare and versatile, this bowl can be customized with your favorite toppings for extra flavor and texture.
Why You’ll Love This Recipe
- Quinoa provides a complete plant-based protein source, helping you stay energized throughout the morning.
- Black beans add dietary fiber and additional protein, supporting digestion and satiety.
- Fresh vegetables add vitamins, minerals, and a refreshing crunch, making this bowl both nutritious and enjoyable.
- The zesty lime dressing brightens flavors and ties the ingredients together without added sugars or heavy fats.
Quinoa and Black Bean Breakfast Bowl
Start your day with this nutritious quinoa breakfast bowl packed with protein-rich quinoa, fiber-filled black beans, fresh veggies, and a zesty lime dressing.
- Prep time
- 15 minutes
- Cook time
- 20 minutes
- Servings
- 2
- Yield
- 2 breakfast bowls
Ingredients
- 1 cup uncooked quinoa (170g)
- 2 cups water (480ml)
- 1 cup canned black beans, drained and rinsed (240ml)
- 1 small avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh cilantro, chopped
- 1 small red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 lime, juiced
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
Instructions
- Cook the quinoa Rinse the quinoa under cold water until the water runs clear. Combine quinoa and 2 cups water in a medium saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes or until the quinoa is tender and water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and allow to cool slightly.
- Prepare the dressing In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and black pepper until well combined.
- Assemble the breakfast bowl In a large mixing bowl, combine cooked quinoa, black beans, cherry tomatoes, red bell pepper, red onion, and cilantro. Pour the dressing over and gently toss to combine.
- Serve Divide the quinoa mixture between two bowls. Top each with diced avocado just before serving.
Helpful Tips
- Rinse quinoa thoroughly before cooking to remove its natural bitter coating called saponin.
- Use canned black beans to save time; just be sure to drain and rinse to reduce sodium content.
- Customize your bowl by adding a fried or poached egg for extra protein.
- For a spicy kick, add a pinch of chili flakes to the dressing.
Storage and Make-Ahead
Store leftover quinoa and black bean mixture in an airtight container in the refrigerator for up to 3 days.
Add avocado fresh before serving to prevent browning.
Reheat leftovers in a microwave-safe dish until warmed through, or enjoy cold as a salad.
Frequently Asked Questions
Can I make this recipe vegan?
Yes, this recipe is naturally vegan as it contains no animal products.
Can I use dried black beans instead of canned?
Yes, but you will need to cook dried beans separately according to package instructions before adding them to the bowl.
How long can I store the quinoa breakfast bowl?
Store the prepared quinoa and bean mixture without avocado for up to 3 days in the refrigerator. Add avocado fresh when ready to eat.
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