Black Bean and Quinoa Bowl

Black Bean and Quinoa Bowl

Get your week off to a healthy start with this delicious, colorful and detox-friendly recipe from Joni over at Food By Jonister! It's packed with the protein and veggies you need to nourish and energize your body! 

Black Bean and Quinoa Bowl

Makes 2 servings

Takes 25 minutes



1/3 cup uncooked Quinoa

1/2 cup canned/pre-cooked Black Beans

1/2 of a small Red Onion, diced

1 tsp ground Cumin (optional)



1 Carrot, grated

1/2 of an Avocado, sliced

1 Lemon, juiced

1/2 cup Red Cabbage, thinly sliced

1 Tbsp Cilantro, chopped


Tahini Lemon Dressing:

1 Tbsp Tahini

1 Lemon, juiced

1 tsp water (if needed)

1 tsp Turmeric powder



First, make your red cabbage slaw. Finely chop your red cabbage and add to a bowl with the juice of half of a juicy lemon and 1 Tbsp of chopped cilantro. Mix with a fork and set aside to marinate.

Next, cook the quinoa according to package directions. With 1/3 cup of uncooked quinoa, it is usually 2/3 cups water. Bring your pot to a boil, then lower the heat to medium-low until the quinoa has absorbed all of the water and is fully cooked. Once cooked, fluff with a fork and set aside.

While the quinoa is cooking, chop your red onion into a small dice and add to a non-stick pan with a tsp of water. Sautee on medium heat for about 1 minute. Drain and rinse your black beans and add them to the onions with the cumin. Stir to combine and allow the beans to heat through, about 2 minutes.

While the beans heat through prepare your toppings. Wash, peel and grate your carrot and slice your avocado.

To make the tahini lemon dressing, add the tahini, lemon juice and turmeric powder to a food processor or blender and blend until it is smooth. If the dressing is a bit too thick for your liking add 1 tsp of filtered water or more lemon juice and blend again.

To build your bowl, add about 1/4 cup of cooked quinoa to your bowl along with 1/4 cup of the black beans then top with some of the red cabbage slaw, a couple of avocado slices, half of the grated carrot and a drizzle of the tahini lemon dressing.

You can find more amazing recipes from Joni on Facebook, Instagram and Twitter at @foodbyjonister. 

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© Nicola Rios Nogales and, 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Nicola Rios Nogales and with appropriate and specific direction to the original content.

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