Think of this red quinoa bowl as a vegetarian burrito without the tortilla. Top it with beans, corn, tomato, and avocado and toss in homemade lime cilantro ranch.
I’ve always wondered who has the lucky job of developing the recipes found on the back of Trader Joe’s products.
This quinoa bowl was inspired by ingredients purchased from Trader Joe’s.
Quinoa Bowl
Forget boring salads. Grain bowls are all the rage these days.
Grain bowls are super customizable and very easy to make.
Start with a high-protein grain like quinoa or farro. Top it with greens, vegetables, and other proteins like beans, tofu, or meat. And finally, bring the bowl together with a nice dressing or sauce!
I really like quinoa. There are several types of quinoa ranging in different colors: red, black, tri-color (rainbow).
Quinoa is such a better and healthier alternative to rice. It is rich in protein and dietary fiber.
Quinoa is such a versatile grain. Eat it sweet, savory, hot, or cold! Any which way you prepare it, it’s going to taste delicious.
MORE QUINOA RECIPES: Quinoa Tabbouleh, Strawberry Breakfast Quinoa, Yogurt Quinoa Parfait.
You can’t go wrong with this dish. It’s like a vegetarian burrito in a bowl without the extra carbs of a tortilla. And it’s gluten-free.
Not only is the quinoa bowl easy to make ahead of time, it holds up well in the fridge making a perfect lunch to bring to the office.
Say hello to my designated lunch option for Meatless Mondays!
Lime Cilantro Ranch Dressing
Of course you could simply purchase pre-made ranch dressing. Trader Joe’s happens to sell a delicious cilantro dressing.
However, there’s something so satisfying about homemade ranch dressing. All you need to a food processor to whip this dressing together.
Add the fresh cilantro (leaves and stem) into the food processor along with sour cream, fresh squeezed lime juice, ranch powder, and optional jalapeño.
Drizzle in olive oil while the machine is running. Pulse until mixture is smooth and homogenous. That’s it!
Note: You may use store-bought ranch powder or make your own! Recipe for homemade ranch seasoning powder in the notes section of recipe card.
More grain bowl recipes
- Barley rice bowl with butternut squash and teriyaki sauce
- Chia oatmeal breakfast bowl
- Miso barley oatmeal
- Baked kimchi fried rice
Red Quinoa Bowl with Lime Cilantro Ranch Dressing
Ingredients
Red Quinoa Bowl:
- 1 cup red quinoa,, rinsed and drained
- 2 cup chicken or vegetable broth,, reduced-sodium variety
- 15 oz canned black beans,, drained and rinsed
- 1 ½ cup roasted corn kernels
- 1 avocado,, large dice
- 1 cup cherry tomatoes,, halved or quartered
- ⅓ cup chopped red onion
- 2 Tablespoon chopped jalapeño,, remove seed if desired
- sour cream,, to garnish
- chopped cilantro,, to garnish
- salt and pepper, , to taste
Lime Cilantro Ranch Dressing:
- ¾ cup cilantro
- ½ cup sour cream
- 2 Tablespoon fresh squeezed lime juice
- 1 Tablespoon ranch powder
- 1 Tablespoon chopped jalapeño
- 3 Tablespoon extra-virgin olive oil
Instructions
Red Quinoa:
- Cook quinoa according to package instructions using broth. Place 1 cup quinoa and 2 cups broth in medium sauce pot. Bring mixture to a boil and then reduce to a simmer. Cover pot and cook for 12-15 minutes until all the broth has been absorbed by the quinoa. Remove cover and fluff with a fork. Set aside.
- In a large bowl, combine black beans, roasted corn, avocado, cherry tomatoes, red onion and jalapeño. Add about half of the lime cilantro ranch dressing. Season with salt and pepper. Toss gently to combine. Set aside.
- To serve, distribute cooked quinoa between serving bowls. Top with bean, corn, avocado mixture. Garnish with a dollop of sour cream, a sprinkling of chopped cilantro, and a wedge of lime. Serve with additional lime cilantro ranch dressing on the side.
Lime Cilantro Ranch Dressing:
- In a food processor, combine cilantro, sour cream, lime juice, ranch powder, and jalapeño. With the processor running, drizzle in olive oil. Pulse until mixture is smooth and homogenous. Keep chilled until ready to serve.
Notes
- Quinoa comes in a variety of colors. Choose whatever version you’d like.
- Quinoa can also be cooked in water. However, it won’t be as flavorful as quinoa cooked in broth.
- Corn: Thaw frozen corn, drain canned corn, or use fresh cooked corn
- Homemade Ranch Seasoning (makes about 1/2 cup) store excess in airtight container in the fridge:
- 6 Tbsp dry buttermilk powder
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 2 teaspoon dried parsley
- 1 teaspoon dried chives (or freeze dried chives)
- 1 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/4 teaspoon fresh ground black pepper
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This salad was soooooo good! I didn’t have any quinoa, so I substituted Hawaiaan Sweet Onion potato chips. My husband loved it, and so did our teenager… will become a regular for us.
Thanks for trying out the recipe! Glad you and the family enjoyed it!
This is so delicious! Any idea how long the dressing keeps for??
The dressing should keep in the refrigerator for 3-5 days.
For how many persons does this recipe Yield?..
lately i’ve been experimenting with red quinoa and it really frustrates me at times.. The first time i cooked, i’ve done everything wrong and ended up with chewy – very sesame-ish particles instead of a fluffy pilaf. The second time though I was more careful, and the seeds were not as flat, yet I feel like I’m doing something wrong. Maybe it’s the natural texture of it, I wouldn’t know because never eaten it before. Is it supposed to be crunchy, even when it’s perfectly cooked? If not, can you give me some tips? :| Also, I wonder if white quinoa is the same or turns out more soft and fluffy when cooked? Thank you already!
Hi Ceren, red quinoa and white quinoa are essentially the same. The only difference is the color. If you have trouble cooking quinoa on the stove, you can also cook it in a rice cooker.
Before you cook the quinoa, be sure to rinse it with cool water. Drain it and then add cooking liquid. Bring mixture to a boil and then reduce heat to simmer. Cover the pot and let it simmer for 12-15 minutes until all the cooking liquid as been absorbed. Remove from heat and let it sit covered for another 3-5 minutes. Remove cover and fluff quinoa with a fork.
Cooked quinoa isn’t as soft as rice, it will still have a little of a bite, but it’s not supposed to be crunchy. I hope that helps!
Had some red quinoa salad with strawberries for the lunch today…..love yours with ranch dressing!
Thanks Angie! Red quinoa with strawberries sounds perfect for spring :)
This has everything I love in a meal. I hope the spring and summer sunshine comes soon so I can enjoy this outdoors!
Me too! I can’t wait until tomatoes are in season so I can add a nice salsa! :)