lunch · Latin American-inspired
Lime Kidney Bean-Quinoa Boxes
A chilled, packable grain bowl that holds its texture for several lunches.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 3 cups quinoa
- 2 cups kidney bean, drained and rinsed
- 1½ cups bell pepper, diced
- 1½ cups corn, thawed
- ¼ cups lime juice
- 2 tbsp olive oil
- ½ cups cilantro, chopped
- ½ tsp salt
Equipment
Large mixing bowl
How to make it
- 1
Whisk the lime juice, olive oil, cilantro, and salt in a large mixing bowl.
- 2
Add the quinoa, kidney beans, bell pepper, and corn; fold until evenly coated.
- 3
Divide into four covered containers and refrigerate.
Storage & leftovers
Refrigerate in a covered container for up to 4 days.
Serve cold or at room temperature; do not reheat.
Dietary & allergen notes
Suitable for: vegan, vegetarian, dairy-free, egg-free, peanut-free, tree-nut-free, soy-free, sesame-free, gluten-free.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.