Go Back

High Protein Quinoa Black Bean Bowl

Sophia Martinez
Fluffy quinoa, black beans, sweetcorn and crunchy veg with a tahini-lime dressing. 24g protein — 25 minutes, no meat.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Lunch
Cuisine Mexican
Servings 2
Calories 580 kcal

Equipment

  • A medium saucepan with a lid for cooking the quinoa
  • A fine mesh strainer for rinsing the quinoa and the beans
  • A large mixing bowl for tossing everything together
  • A small bowl and whisk for the tahini-lime dressing

Ingredients
  

  • 2/3 cup dry quinoa rinsed
  • 1 1/3 cups water
  • 1 can black beans 400g, drained and rinsed
  • 1 cup sweetcorn frozen and thawed, or canned and drained
  • 1 cucumber diced
  • 2 tomatoes diced
  • 1/2 red onion finely diced
  • 1 lime juiced, plus wedges to serve
  • 2 tbsp pumpkin seeds
  • Fresh coriander chopped
  • 3 tbsp tahini
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and black pepper

Instructions
 

  • Rinse the quinoa under cold water. Put it in a saucepan with the water and a pinch of salt. Bring to a boil, then cover, turn the heat low and simmer for 15 minutes until the water is absorbed. Rest 5 minutes, then fluff with a fork.
  • While the quinoa cooks, whisk the tahini, lime juice, olive oil, cumin, smoked paprika and a pinch of salt in a small bowl. Add cold water a tablespoon at a time until it pours like thin cream.
  • Drain and rinse the black beans. Tip them into a large bowl with the sweetcorn, cucumber, tomato and red onion.
  • Add the warm quinoa to the bowl and toss everything together.
  • Divide between 2 bowls. Drizzle over the tahini-lime dressing, scatter the pumpkin seeds and coriander, and serve with lime wedges.

Notes

Rinse the quinoa well. Keeps 3 days refrigerated, dressing separate.
Keyword black beans, bowl, high protein, meal prep, quinoa, vegan