This Southwest Quinoa Power bowl is made with quinoa, corn, black beans, pico de gallo, avocado, and a delicious spicy mayonnaise.
This bowl is packed with flavor and perfect for a weeknight meal. This is an easy vegetarian dish filled with protein from the beans and good fat from the avocado. It takes less than 20 minutes to make and the flavors are a perfect combination of savory and spicy.
What you will need:
- Corn kernels: I used fresh corn on a cob but you can opt to using corn from a can.
- Quinoa: You can use white, red or black quinoa. Red quinoa is rich in protein, fiber, and has a ton of nutrients.
- Beans: You can use cooked black or pinto beans from a can. If you want to make your beans from scratch, cook them in a pressure cooker for 30 minutes on high with water and salt.
- Pico de gallo: You can use store bought pico de gallo found in the produce section of your grocery store or make your own. Get creative with it!
- Avocado: Use a perfectly ripe avocado that have a darker color that feels soft, but not mushy.
- Spicy mayonnaise: You can buy premade spicy mayonnaise, or yum yum sauce, from the ethnic food section of your grocery store, or make your own. It is super easy: all you need is mayonnaise, sriracha, and sesame oil.
How to make Southwest Quinoa Power Bowl
In a large saucepan on medium-high heat, add the oil and butter and wait for the butter melt and oil to shimmer. Toss in the corn and cook for 5-6 minutes, tossing frequently. The corn will pop like popcorn, that just means its working! Once the corn is golden brown, place on a plate to the side.
Add 2 cups of water (or however much the ratio is on your package instructions for 1 cup quinoa) and wait for the water to boil. Pour in the quinoa and reduce heat to low. Cover and cook for 15 minutes, or however long the instructions say on the package.
Once the quinoa is cooked through, toss in the corn. Add the quinoa mixture in a bowl.
In a separate small bowl, add mayonnaise, sriracha and sesame oil and mix. Pour the mixture into the quinoa bowl and mix.
Top with beans, pico de gallo, and avocado.