Looking for a tasty weeknight meal that’s so easy to whip up? Try this Southwestern Quinoa Bowl with Chipotle Dressing. It’s gluten-free, meatless, and packed with protein.
I have been making a bowl very similar to this one since this past summer for some clients and it’s always a huge hit. What I love is that you can add in chicken or keep it as is if you’re looking for a meatless meal. It’s so good that I promise you won’t miss the meat. Here’s what you need.
Ingredients
- Romaine
- Purple cabbage
- Sliced black olives
- Cherry tomatoes
- Scallions
- Red onions
- Corn
- Quinoa
- Taco seasoning
- Black beans
- Cilantro
- Avocado
- Pumpkin seeds
- Chipotle
- Olive oil
- Dairy-free plain yogurt
- Honey
- Jared roasted red pepper
- Lime
- Shallot
- Corn tortilla chips optional
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I know it looks like a lot of ingredients but I promise you it won’t take long to make.
Other Recipes You May Enjoy
- Fall Harvest Salad with Candied Pecans
- Tomato Tarragon Butter Beans
- Gluten-Free Black Bean Empanadas
- Breakfast Hashbrown Avocado Toast
- Goat Cheese Polenta with Grilled Chimichurri Mushroom
I hope you give this tasty recipe a try. If you do, let me know what you think by commenting below!
Southwestern Quinoa Bowl with Chipotle Dressing
Equipment
- Blender or Food Processor
Ingredients
- SALAD
- 1 head Romaine chopped
- 1/4 Purple cabbage sliced thin
- Sliced black olives as much as you like
- 1/2 cup Cherry tomatoes halved
- 3 scallions sliced
- 1/2 Red onion sliced thins
- 1/3 cup frozen corn thawed
- 1/2 cup Quinoa
- 3 tbsp Taco seasoning
- 1 can Black beans drained and rinsed
- 1/4 cup Cilantro rough chopped
- 1 Avocado sliced
- 1/4 cup toasted or raw Pumpkin seeds
- CHIPOTLE DRESSING
- 2 Chipotle in adobo
- 1/3 cup Olive oil
- 2 tbsp honey
- 3 tbsp Dairy free plain yogurt I like cocojune
- 1 Jared roasted red pepper
- 1/2 Lime juiced
- 1/3 bunch cilantro optional
- 1 small Shallot
- Salt and pepper to taste
- OPTIONAL ADD-INS
- Corn tortilla chips crushed
- Shredded cheddar cheese
- Diced bell pepper
Instructions
- In a blender or food processor, add all the dressing ingredients and blend. Set aside.
- Meanwhile, cook the quinoa according to the package but add the taco seasoning and pinch of salt to the liquid. Allow for it to cool. This can also be prepped a day or two in advanced.
- In a large bowl, add the romaine, cabbage, corn, tomatoes avocado, black beans, olives, red onions, cilantro, pumpkin seeds. Pour the dressing on top and toss. * You can also add in crushed tortilla chips, shredded cheese, or diced bell pepper.
- Serve and enjoy!
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