Baja Bowl Recipe
Make Baja Bowl Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base
Protein
Toppings
Dressing
Method
Prepare the Base
- 1
Cook Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa, reduce to a simmer, cover, and cook for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
Prepare the Protein
- 2
Heat Black Beans and Corn
While the quinoa is cooking, drain and rinse the black beans from the can. In a small saucepan over medium heat, combine the black beans and 1 cup of corn kernels. Heat through for about 5-7 minutes, stirring occasionally.
Prepare the Toppings
- 3
Chop Vegetables
Wash and halve the cherry tomatoes. Dice the avocado and red onion. Finely chop the cilantro. Cut the lime into wedges.
Make the Dressing
- 4
Combine Dressing Ingredients
In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lime juice, 1 teaspoon of cumin, and season with salt and pepper to taste.
Assemble the Bowl
- 5
Layer the Ingredients
In a serving bowl, start with a base of quinoa, then add a layer of the black beans and corn mixture. Top with cherry tomatoes, diced avocado, red onion, and cilantro. Drizzle with the dressing and sprinkle with feta cheese if using. Serve with lime wedges on the side.