Quinoa Brown Rice Southwest Bowl

This wonderful southwest bowl contains everything you need for a very healthy meal in one dish. It makes a great lunch to take to school or work. Quinoa, brown rice, beans, corn, fresh cilantro, and red bell pepper with a southwest dressing makes a yummy bowl. I like to add tomatoes and avocado on top and its perfect. The longer it marinates with the dressing, the better it is. Make a batch of this on Sunday and then eat it for lunches during the week. This is a forgiving recipe that can be made with changes to fit your pantry or taste. Most legumes and grains like barley or buckwheat would work well.

Quinoa and brown rice bowls are one of my favorite recipes because they last a full week in the fridge in an airtight container. The flavors from the salad dressing soak in and it just gets better with time.

Quinoa Brown Rice Southwest Bowl

Use organic when available. Serves 4


Quinoa Brown Rice Southwest Bowl

Quinoa/brown rice bowls last a full week in the fridge in an air tight container. The flavors from the salad dressing soak in and it just gets better with time. It's great for a school or work lunch.
Course lunch, Main Course
Cuisine Mexican American
Keyword quinoa bowl, quinoa brown rice bowl, quinoa brown rice southwestern bowl, southwestern bowl
Servings 4



  • 2 cups cooked quinoa
  • 1 cup cooked brown rice
  • 1 15 oz can pinto beans, drained & rinsed (or black beans)
  • 1 15 oz can kidney beans, drained & rinsed
  • 1 can corn drained or cooked fresh corn removed from cob
  • 1 red bell pepper chopped
  • optional sliced avocado topping
  • optional halved cherry tomatoes topping


  • 1/4 cup chopped fresh cilantro or parsley
  • 1/4 cup olive oil or avocado oil
  • juice of 2 limes
  • 1 garlic clove minced
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp onion powder
  • salt and pepper to taste


  • Mix quinoa, beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid
  • Whisk dressing ingredients in a small bowl
  • Pour dressing over quinoa and rice mixture
  • Toss to coat
  • Cover bowl with a lid and refrigerate until flavors blend, at least 2 hours
  • Top individual bowls with sliced avocado and halved cherry tomatoes Optional


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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

15 thoughts to “Quinoa Brown Rice Southwest Bowl”

  1. I’ve been looking for more quinoa recipes since I read it was a superfood. I’ve never thought about putting it in a bowl though – thanks for the inspiration :o)


  2. Quinoa oh how I love it, scrumdiddlyumptious

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