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Red Quinoa Bowl with Lime Cilantro Ranch Dressing

Author: Maryanne Cabrera


Red Quinoa Bowl:

  • 1 cup red quinoa, rinsed and drained
  • 2 cup chicken or vegetable broth, reduced-sodium variety
  • 1-15 oz canned black beans, drained and rinsed
  • 1 1/2 cup roasted corn kernels
  • 1 avocado, large dice
  • 1 cup cherry tomatoes, halved or quartered
  • 1/3 cup chopped red onion
  • 2 Tablespoon chopped jalapeño, deseeded if desired
  • sour cream, to garnish
  • chopped cilantro, to garnish
  • salt and pepper, to taste

Lime Cilantro Ranch Dressing:

  • 3/4 cup cilantro
  • 1/2 cup sour cream
  • 2 Tablespoon fresh squeeze lime juice
  • 1 Tablespoon ranch powder
  • 1 Tablespoon chopped jalapeño
  • 3 Tablespoon extra-virgin olive oil


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.