Cherry Quinoa Pomegranate Bowl (Printable)

A colorful quinoa bowl with cherries, pomegranate, black beans, fresh veggies, and a tangy lime-cilantro dressing.

# Components:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Beans & Protein

04 - 1 can (15 ounces) black beans, drained and rinsed

→ Fruits & Vegetables

05 - 1 cup fresh cherries, pitted and halved
06 - 1 cup pomegranate arils
07 - 1 cup cherry tomatoes, halved
08 - 1 cup corn kernels (fresh or thawed from frozen)
09 - 1 red bell pepper, diced
10 - 1 avocado, diced
11 - 1/4 cup red onion, finely diced

→ Greens & Herbs

12 - 2 cups baby spinach or mixed greens
13 - 1/4 cup fresh cilantro, chopped

→ Dressing

14 - 3 tablespoons olive oil
15 - 2 tablespoons lime juice (about 1 lime)
16 - 1 tablespoon apple cider vinegar
17 - 1 teaspoon honey or maple syrup
18 - 1/2 teaspoon ground cumin
19 - 1/2 teaspoon smoked paprika
20 - 1/4 teaspoon chili powder
21 - Salt and black pepper, to taste

→ Toppings (Optional)

22 - 1/4 cup roasted pepitas (pumpkin seeds)
23 - Lime wedges

# Method:

01 - In a medium saucepan, combine quinoa, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and allow to cool slightly.
02 - In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, honey or maple syrup, cumin, smoked paprika, chili powder, salt, and black pepper until well combined.
03 - In a large mixing bowl, add black beans, cherries, pomegranate arils, cherry tomatoes, corn, red bell pepper, avocado, red onion, and baby spinach or mixed greens.
04 - Add the cooked quinoa to the bowl with vegetables and beans. Drizzle with prepared dressing and toss gently to evenly coat all components.
05 - Top the mixture with chopped fresh cilantro and roasted pepitas, if using. Divide into four serving bowls and serve with lime wedges on the side.

# Expert Advice:

01 -
  • Ready in about forty minutes from scratch
  • A rainbow of nutrient-rich ingredients for lasting energy
  • Naturally vegetarian and gluten-free
  • Meal prep friendly keeps well for lunch on the go
  • Every mouthful balances sweet tart juicy savory and fresh
02 -
  • High in plant protein and fiber from both quinoa and black beans
  • Great for make-ahead lunches lasts up to three days in the fridge without avocado
  • Customizable for any season or dietary preference
03 -
  • Always let quinoa cool slightly before tossing with fresh greens to avoid wilting and keep the vegetables crisp
  • For the best-looking presentation layer ingredients by color before tossing and let your guests admire before mixing
  • Use a large bowl to mix so you have enough space to toss without mashing the avocado and cherries together

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