Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Southwestern Quinoa Bowl
with adobo-honey sauce

Active: 30 min Total: 30 min
We get to reuse last night's adobo-honey sauce drizzled over tonight's tasty quinoa bowl, which means dinner comes together in a flash (and is full of flavor!).
Smarts: Quinoa (and most grains) freezes well so always keep some handy in the freezer. So long as you have some veggies and a can of beans on hand, you've got dinner in the making.


  • Quinoa - 2/3 cup , uncooked
Southwestern Quinoa Bowl:
  • Green onions - 2 stalks , chopped, white and green parts separated
  • Red pepper - 1 , chopped
  • Green pepper - 1 , chopped
  • Mushrooms - 1/2 lb , quartered
  • Black beans (14 oz / 397 g can) - 1 can , rinsed and drained ((~2 cups))
  • Cooking oil - 1 Tbsp
  • Baby spinach - 4 oz
  • Leftover Adobo-honey sauce (from Tue) - 6 Tbsp


  1. Quinoa - If not made from last night, combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Green onions / Bell peppers / Mushrooms - Prep as directed. (Can be done up to 3 days ahead).
  3. Beans - Rinse and drain.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Heat a skillet over medium-high heat. Add oil and then white parts of green onions to heated oil. Saute for ~1 minute and then add peppers and mushrooms. Saute for 4 to 5 minutes. Add black beans to warm through.
  2. While mixture is still hot, toss with spinach. Add in quinoa, green parts of green onions, and adobo-honey sauce. Toss until everything is mixed through. Season to taste with salt and pepper.



0 reviews