Autumn and Wintertime: Perfect for Quick Acorn Squash Recipes
This Quick Acorn Squash Recipe with Cranberries and Quinoa is the perfect easy side dish for your next Holiday meal and it is one of my favorite quick acorn squash recipes. It’s simple with a complex flavor, savory yet sweet, and deliciously healthy.
Adding veggies to a Thanksgiving plate is my favorite way to bump up my nutrition around the holidays. Packed with color, flavor, and warm nutrition, this autumn and winter side dish will be among the dishes for which you want seconds.
So, whether you are enjoying this quick Acorn Squash recipe for the holidays or as a compliment to a weeknight meal (perhaps with some crispy baked tofu or chicken), this roasted salad is everything you need to fill your belly and bring a smile to your face.
Tools Needed For This Recipe
Sharp Knife
Cutting Board
Baking Sheet
Medium saucepan
Sautee or saucepan
For Serving
Large Serving Bowl
Large Spoon or tongs
The Ingredients For This Easy and Quick Acorn Squash Recipe
Acorn Squash: For this recipe, take one whole acorn squash remove the seeds, and slice it up into squash halves. I love the colors the squash brings to this dish. There is no need to peel your acorn squash, I love to keep the dark green skin on! Don’t have acorn squash? You can play around with different other squash varieties such as butternut squash, delicata squash, or even spaghetti squash.
Shaved Brussels Sprouts: This recipe calls for about 1 lb of Brussels sprouts, equal to 4 to 5 cups or 15 whole Brussels sprouts. I like the Brussels sprouts roasted in the oven with the acorn squash; however, you can also eat your Brussels sprouts raw and shaved.
Dried Cranberries: You can use as much or as little dried cranberries as you please. This is true for all the ingredients but especially for the dried cranberries. I used ⅓ cup of sweetened dried cranberries. I enjoy not only the sweet and tart chewy notes but also the deep red color.
Quinoa: I like to use red quinoa in this recipe or I’ll make quinoa crisps if I’m feeling extra!
The quinoa crisps topping is like nothing you’ve ever tasted over a salad. I love the nutty crunch they bring to the salad and the nutritional benefits! Learn how to make it in this video by Simply Quinoa.
Agrodolce: Agrodolce is a great way to add lots of flavor to a warm autumn or winter salad. It is a sticky, tart-sweet condiment often served with veggies. The red onion, honey, and herbs add complexity to this agrodolce. If you do not have honey, a little brown sugar or a drizzle of maple syrup are good substitutes.
I chose Agrodolce as my dressing for this quick acorn squash recipe because it is full of flavor, sweetness, and tang. It pairs well as a sauce for many dishes this time of year. For more garlicky flavor, add a couple gloves of garlic, minced or 1 tsp garlic powder.
Bon Appetit has a lovely Winter Squash Agrodolce recipe from their November 2015 Issue if you want to see how to use agrodolce in other recipes.
Optional – Cheese: Optional to include a bit of parmasean cheese, feta, or goat cheese in this recipe.
Step-By-Step Instructions For This Quick Acorn Squash Recipe
Note that you can make the quinoa and the Agrodolce in advance.
Before you build the salad, there are three steps to follow. First, roast veggies, then prepare the quinoa and while that cooks whip up the agrodolce.
Roasted Veggies
Preheat the oven to 400 degrees F.
Place thick slices of squash and shaved Brussels sprouts in a single layer on a large baking sheet. Drizzle the olive oil over the vegetables and rub it in using your hands.
Sprinkle salt and black pepper overtop.
Roast for 30 to 40 min in the oven, turning vegetables halfway through roasting.
While roasting the veggies make the agrodolce and cook the quinoa.
Cook Quinoa
I like to use plain ole’ cooked quinoa cooked with a little butter or olive oil. However, you can make this with Quinoa crisps! Check out this video by Simply Quinoa for a deep dive into how to make it.
While the squash is roasting, bring 2 cups of water or vegetable broth and 1 tbsp olive oil to a boil in a medium saucepan.
Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Agrodolce
In a small saucepan over medium heat, combine the red wine vinegar and honey (or maple syrup).
Add the avocado oil, rosemary, thyme, and red onion to the pan and saute for 5 minutes until the onions are translucent and fragrant.
Add red pepper flakes, and continue to sauté for 1-2 minutes.
Turn the heat off, and add salt and black pepper.
Assemble the Salad
Add roasted squash slices and Brussels to a large bowl. Add cooked quinoa and cranberries.
Drizzle half of the agrodolce over the salad. Reserve the remaining agrodolce for those who like more dressing drizzled over their salads, or continue adding tbsp by tbsp until you reach your desired amount.
Serve warm with a large spoon or serving tongs.
FAQ – Acorn Squash
How to Store This Quick Acorn Squash Recipe
Store this recipe in an airtight container or even a covered container with plastic wrap or foil will do, in the refrigerator for 3-5 days.
Where to Find Acorn Squash?
Acorn squash is among many of the fall favorites located in most grocery stores or at the farmers market.
How to Choose An Acorn Squash
Look for a squash that is mostly a deep green color, too much orange can indicate the squash is too ripe.
Look for skin that is firm, dull, and smooth, and its a bit heavy for it size indicating it is full of moisture and not dried out.
You also want the stem to be dried indicating it has been picked at the correct time.
How to Serve this Quick Acorn Squash Recipe
There are many different ways to serve this recipe this holiday season, here are a few!
A light main course topped with pork chops or tofu.
A nutritious side dish accompanied by sweet potatoes and roasted chicken.
In a grain bowl add in with whole grains such as farro, wild rice, or more cooked quinoa.
Enjoy This Quick Acorn Squash Recipe? Check Out These Salad Recipes!
1lbsbrussel sprouts, shavedabout 4 to 5 cups - see recipe note
1acorn squash, seeds removed and slicedabout 3 cups - see recipe note
¼cupolive oilor avocado or algae oil
½tspkosher salt
¼tspblack pepper
⅓cupdried cranberries
Agrodolce - see recipe note
¼cupapple cider vinegar
2tbsphoney
2tbspolive oil
1red onion
1sprigrosemary
2sprigsthyme
1tspred chili flakes optional
¼tspkosher salt
⅛tsp black pepper
Instructions
Roasted Vegetables
Preheat oven to 400 degrees F.
Place thick slices of squash and shaved Brussels sprouts in a single layer on a large baking sheet. Drizzle the olive oil over the vegetables and rub it in using your hands.
Drizzle the avocado oil over vegetables and rub it in using your hands. Sprinkle salt and pepper over top.
Sprinkle salt and black pepper overtop.
Roast for 30 to 40 min in the oven, turning vegetables halfway through roasting.
While roasting the veggies make the agrodolce and cook the quinoa.
Cook Quinoa
While the squash is roasting, bring 2 cups of water or vegetable broth and 1 tbsp olive oil to a boil in a medium saucepan.
Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Agrodolce with Red Onion
In a small saucepan over medium heat, combine the red wine vinegar and honey (or maple syrup).
Add the avocado oil, rosemary, thyme, and red onion to the pan and saute for 5 minutes until the onions are translucent and fragrant.
Add red pepper flakes, and continue to sauté for 1-2 minutes.
Turn the heat off, and add salt and black pepper.
Assemble the Salad
Add roasted squash slices and Brussels to a large bowl. Add cooked quinoa and cranberries.
Drizzle half of the agrodolce over the salad. Reserve the remaining agrodolce for those who like more dressing drizzled over their salads, or continue adding tbsp by tbsp until you reach your desired amount.
Serve warm with a large spoon or serving tongs.
Notes
Here is a video on how to shave brussel sprouts using a knife, start video at 0:55. Also to note, 1lbs of brussel sprouts is equal to about 5 cups or 15 whole brussel sprouts. Here is a video on how to slice acorn squash. Here is an article by Food52 on how to make Quinoa Crisps if you don't have quinoa crisps option to use something else crispy and crunchy like nuts, seeds, or croutons. For the Agrodolce, you can use 100% of it tossed over your salad. However, to start, use about half then add per your tasting preferences!
Kale Apple Walnut Salad with Creamy Walnut Dressing: A Perfect Kale Salad for The Cooler Months
This Kale Apple Walnut Salad is one of many great easy salad recipes. I pull it out as one of my fall salads or a healthy dose of green in the winter months. This hearty kale salad also makes a great addition to any Thanksgiving menu.
I love Massaged Kale Salads. They are easy, healthy, and a great way to eat more veggies.
Kale Apple Walnut Salads are not new to the internet. However, I love them because you can take that base salad concept and make it your own with additional ingredient add-ins and different salad dressings.
The Ingredients in This Kale Salad Recipe
Massaged Kale: Massaging the kale leaves allows for a more palatable salad. Each bite is more manageable and chewable. Check out my article all about How to Create the Perfect Kale Salad. Lacinato kale works well in this salad but you could also use a curly kale or baby kale.
Walnuts: I use freshly toasted crunchy walnuts in the salad dressing and as a salad topper. Walnuts, like many other nuts, are heart-healthy! I love the nutty and earthy flavor.
Fresh Apples: In this recipe, I use two different types of “all-purpose” apples. I use sweet Honeycrisp apples, Granny Smith, or Pink Lady. These tangy apples are crisp with sweet-tart harmonies and hints of berry flavors.
If you want to substitute the apple, I recommend pears. I recommend a crispier pear variety like a Bosc pear. You could also sub in celery for a crunchy addition or even fennel with a licorice-like flavor.
I prefer to cut the apples into thin matchsticks but diced apples work well too.
Crispy Quinoa: This is a fun way to incorporate whole grains into your salad. You could use cooked quinoa that is not crispy to make this more of a grain bowl, but I love the crispy quinoa over-top the salad for a crispy, crunchy, and nutty finish. The little black specs in my photos are crispy quinoa.
The Creamy Walnut Dressing
I keep this dressing creamy yet mayo-free by using toasted walnuts. Blending nuts into a salad dressing is a delightful way to create a creamy dressing that is 100% plant-based.
Don’t have Walnuts or a blender to turn freshly roasted Walnuts into a creamy dressing? No problem, you can use tahini or creamy almond butter instead.
Don’t have walnut oil? Olive oil will also work in this recipe.
In a blender or food processor, combine the walnut oil, toasted walnuts, apple juice, apple cider vinegar, water, maple syrup, garlic, Dijon mustard, salt, and pepper.
Blend until smooth. If the dressing is too thick, add more water, a tablespoon at a time, until the desired consistency is reached.
Taste and adjust seasoning if necessary.
Prepare the Kale:
In a large salad bowl, add the chopped kale. ( I like to chop the kale into thin strips)
Add 1/4 cup of the salad dressing over the kale. Massage the dressing into the kale with your hands for a few minutes until it becomes tender.
Prepare the Salad:
Add the sliced crunchy apples and toasted walnuts to the large bowl.
Assemble the Salad:
Pour more dressing (to your liking) over the salad and toss to combine.
Sprinkle the crispy quinoa on top just before serving for added crunch.
Serve immediately or let it sit for a bit to allow the flavors to meld together.
Store any leftovers in an airtight container.
Substitutions & Additions
Substitutions
Walnuts: Option to substitute the crunchy walnuts for other crunchy nuts or seeds such as pumpkin seeds, sunflower seeds, or almonds.
Apples: Option to substitute the apples with another fruit such as pomegranate seeds, dried cherries, or dried cranberries.
Additions
Do you want to bulk up this Kale Apple Walnut Salad? You can add roasted butternut squash, roasted chicken, or leftover Thanksgiving turkey.
Feeling like you want some cheese? You can add some vegan feta or, if not trying to keep this a plant-based salad, feel free to incorporate some cheese! Feta cheese, blue cheese, or goat cheese would taste great in this recipe.
I love to encourage creativity in the kitchen. Let this recipe bring on the inspiration!
Tips and Tricks
Washing Kale
Tip: Use a Salad Spinner
One of my favorite ways to wash lettuce and greens for salads is with a large bowl of cold water and a salad spinner.
Washing lettuce and kale for salads is so much easier with a salad spinner. I like to submerge the kale leaves in a large bowl of clean cold water and swish them around. This will loosen any dirt or debris and it will sink to the bottom of the bowl.
Then, rinse the kale with cool running water and add it to your salad spinner to remove excess water from formthe leaves.
Dealing with Leftovers
Dressing Tip:
This dressing is simple, and a great recipe to make in bulk and in advance. You can freeze or save it for another recipe for later in the week, like Apple Walnut Marinated Tofu, tempeh, chicken, or salmon.
Salad Tip: If eating this salad for leftovers the next day (so good), don’t add all the crispy quinoa at once to the salad. Despite the name, crispy quinoa that is added to the salad and stored in the fridge will not retain its crispiness overnight. For best results, top each salad before serving.
Enjoy This Recipe? Check Out These Delicious Salad Recipes
In a blender or food processor, combine the walnut oil, toasted walnuts, apple cider, apple cider vinegar, maple syrup, red pepper flakes, salt, and pepper.
Blend until smooth. If the dressing is too thick, add more water, a tablespoon at a time, until the desired.
Taste and adjust seasoning if necessary.
Prepare the Kale
In a large salad bowl, add the chopped kale. ( I like to chop the kale into thin strips).
Add 1/4 cup of the salad dressing over the kale. Massage the dressing into the kale with your hands for a few minutes until it becomes tender.
Prepare the Salad
Add the sliced crunchy apples and toasted walnuts to the large bowl.
Assemble the Salad
Pour more dressing (to your liking) over the salad and toss to combine.
Sprinkle the crispy quinoa on top just before serving for added crunch.
Serve immediately or let it sit for a bit to allow the flavors to meld together.
Store any leftovers in an airtight container.
Notes
If you halve this recipe, make the full amount of dressing and save it for future salads or marinades. I've used this slathered over salmon and as a chicken marinade and it is perfection. Apples: I like to cut the apple into thick matchstick like slices but but diced works too. I used one honey crispy apple and one Green Newtown Pippin apple.
This Black Bean and Mango Salad is one of many bean salads I love to make! They are perfect for an easy weekday meal andmeal prepping, and I also like to make them for events!
This Black Bean and Mango Salad can be made at any time of year incorporating whatever is seasonally available.
Are you curious to learn more about how to make this salad more “seasonal”? Then keep on reading! Under the Ingredients section, I discuss ways to bump up this salad with some seasonal produce.
Why You Will Love This Recipe
This recipe is quick, easy to throw together, nutritious, and delicious!
Quick and Easy: This is a quick and easy recipe to throw together if you don’t have a lot of time. I love to whip up this colorful salad recipe as an easy salad or dip for game nights. I serve this dip with tortilla chips, like my favorite Juanita chips.
Nutritious and delicious: This delicious salad is also healthy! It is a great source of plant-based protein. Bean salads are one of my go-to meal-prepping summer salads when produce is abundant thanks to those sunny days. Plus, I always have a couple of cans of beans on hand for easy weekday meals for healthy eating.
You can make this a more substantial main dish by adding rice or quinoa. I like to turn this into a black bean quinoa salad.
The Ingredients
Black Beans: I love using black beans. In this Black Bean and Mango Salad, the dark-colored bean beautifully contrasts with the other ingredients.
I also love the taste and mouthfeel of the black beans in this dish. Black beans are a smaller legume, thus making them fit nicely on a chip or a small spoon!
Fresh Mango: Nothing tastes quite like a juicy mango. The mango in this dish adds a sweet yet slightly tart element that brings this salad together as a masterpiece in the mouth.
This salad would taste magnificent with frozen mango chunks or one of my favorite fruits ofsummer, fresh peaches!
Shallot: In this recipe, I enjoy a milder onion in this recipe so minced onion works well. If you don’t have shallots on hand consider leeks or scallions.
Want a stronger oniony flavor profile? Then try yellow, white, or red onions. Onions are a fall/spring crop, but you can get these year-round because they are stored so well.
Fresh Jalapeño Peppers: You’ll find me making bean salads all summer long because I love peppers.
Jalapenos are one of my favorite vegetables. At any given moment you will always find at least 1 plant in my garden. They bring the heat but not too much.
Add more or fewer jalapenos to this recipe or omit them entirely if you can’t take the heat.
Seasonal add-ins:You can make this recipe or add your favorite fresh produce like red bell peppers, tomatoes, corn, red onion, fresh cilantro, and fresh lime juice.
You can also use whatever beans you have on hand such as black beans, kidney beans, or white beans.
The Dressing Ingredients
Rice Wine Vinegar: Rice Wine Vinegar is an ingredient I like to always have on hand. I love how clean and slightly sweet this vinegar tastes.
Some substitutions include champagne, white wine vinegar, distilled vinegar, or even apple cider vinegar.
Olive oil: Olive oil is another staple in my pantry. I like to keep a few varieties of olive oil lying around.
I prefer a bolder olive oil for this Black Bean and Mango Salad Recipe. A bold olive oil means more flavor in the dressing.
Don’t have olive oil? Avocado oil also tastes lovely, especially if you decide to add avocados as an “add-on” ingredient!
Seasonings: For this salad, I kept it simple with dried oregano, kosher salt, and freshly cracked pepper. However, as always, season to your liking.
Do you have an herb garden? Use whatever herbs you have growing! Some herbs that would taste lovely include dried or fresh basil, fresh parsley, and even dried or fresh thyme.
Step By Step Instructions for Black Bean Mango Salad
How to Make The Dressing
In a small bowl or mason jar add all the dressing ingredients. Either whisk together or add a lid to your mason jar and shake.
How To Make The Black Bean and Mango Salad
In a large bowl, add all ingredients and combine. That’s it.
Store this Black Bean Mango Salad recipe in an airtight container for 3-5 days.
How to Serve this Black Bean Mango Salad
There are so many ways to dish up this recipe.
Below are some of my favorite ways to serve this Black Bean Salad recipe:
Simply Served as a Dip with corn tortillas
Topper for Tacos topped with diced large avocado pieces and speckled with hot sauce
A great side dish to baked chicken or fish
Spooned over tip cooked quinoa for a Black Bean Mango Quinoa Salad
Learn More About These Flexitarian Faves: Beans, Peas, and Lentils
Did you know?! The Dietary Guidelines for Americans has recommendations for Beans, Peas, and Lentils!
The 2020-2025 Dietary Guidelines for Americans recommend adults following a 2,000kcal diet consume three servings (1.5 cups) of cooked beans, peas, and lentils per week. (1)
Today’s research shows, that beans, peas, and lentils are under consumed by most adults, which may contribute to inadequate intakes of nutrients and an unbalanced diet. (1)
Moreover, this Black Bean and Mango Salad recipe is a terrific way to incorporate more beans into the diet.
More About Beans
Beans are a versatile, sustainable, and nutrient-dense food. This is why beans are a staple food in my Flexitarian kitchen.
Now, I’ll review just a few ways beans are 1) versatile, 2) sustainable, and 3) nutrient-dense.
1) Versatile: Beans are versatile in cooking and recipes. Because beans are considered a vegetable and a protein, they pack a punch to any meal.
2) Sustainable: An article published last year in Nutrients showed an increase in bean, lentil, and pea consumption to two portions per week, which could modestly improve the sustainability of diets when replacing meat. (2)
3) Nutrient Dense: Black beans are rich in slowly digested carbohydrates, both soluble and insoluble fiber and are a high protein food. (3) They also have very little fat and zero sugar. In addition to all of that, they are high in many vitamins and minerals, especially Folate, Thiamin, and Iron. (3)
Another neat tidbit about this recipe, the Vitamin C in the Mango and Peppers will help the body better absorb the Iron in the Black beans.
Cool Science!
Like This Black Bean Mango Salad Recipe? Check Out These Amazing Salads Too!
Trader Joe’s Harvest Blend: An Easy Greek Salad Inspired Recipe
I love this Trader Joe’s Harvest Blend recipe inspired by one of my favorite dishes, Greek Salad!
This recipe is not only delicious but also healthy and loaded with nutrition.
This Trader Joe’s Harvest Blend recipe has veggies like baby garbanzo beans, cherry tomatoes, fresh parsley, and crunchy kale.
Why You Will Love This Harvest Blend Trader Joe’s Recipe
You will love this harvest blend trader joe’s recipe because it makes an excellent main dish. Additionally, it makes for a fantastic side dish accompanying roast chicken, grilled fish, or baked tofu!
This recipe makes for great leftovers. The flavors meld in the refrigerator overnight and are excellent the next day.
Ingredients and Tips for This Salad
In this recipe, I encourage you to use your favorite combination of veggies. If I use a vegetable you do not care for, omit it or swap it for one you love!
Trader Joe’s Harvest Blend – If you do not have the Trader Joe’s Harvest Blend you can sub for orzo, red quinoa, Israeli couscous, rice, or a combination of grains. If you would like the grains mix to have more flavor, cook in vegetable broth, chicken stock, or broth.
Red Bell Pepper – Any color bell pepper works in this recipe
Red Onion– I prefer red onion, however, sweet onion or shallots would be excellent too
Cucumber – Option to remove the seeds or keep them. Use any cucumber variety you love.
Tomatoes – I use cherry tomatoes in this recipe. Grape tomatoes would work well too
Kale – I use curly kale and cut it in small strips. This is easier to chew and allows the dressing to soften with each bite of greens.
Parsley – Lots of fresh parsley is used in this recipe. Mix it right into the saladbut also use it to garnish with beautiful pops of green.
Feta Cheese – I prefer full-fat feta cheese with all it’s salty, tangy, creamy, “crumbilyness”. You could use goat cheese or parmesan if you prefer.
Kalamata Olives – The briny olives are excellent in this dish. Plus, I love the deep purple hue they bring to the dish. Don’t have Kalamata? I also love to use green or black olives.
Optional Ingredients in This Greek Salad Grain Bowl with Trader Joe’s Harvest Blend
Pine nuts or sunflower seeds for a nutty, buttery, crunchy element.
Trader Joe’s Greek Chickpeas with Parsley and Cumin make a flavorful, high protein, and high fiber addition to this dish!
Ingredients and Tips for The Dressing
Greek Yogurt – I use full-fat Greek yogurt for lots of flavor
In a large mixing bowl, combine the cooked grains from the Trader Joe’s salad with diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, crumbled feta cheese, and chopped fresh parsley.
Make The Dressing
In a small bowl, whisk together the ingredients for the dressing: extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper.
Combine and Toss
Pour the dressing over the salad and toss gently to combine.
Adjust Taste
Taste and adjust seasoning if needed, adding more salt, pepper, or vinegar according to your preference.
Let the salad sit for about 15 minutes to allow the flavors to meld together.
Serve chilled or at room temperature, garnished with additional parsley if desired.
FAQ (Ask A Dietitian!)
What can I add to Trader Joe’s Harvest Blend?
You can make many variations and varieties of grain bowls using Trader Joe’s Harvest Blend.
Some of my favorite flavor combinations include:
Southwestern with corn and black beans like my Southwestern Grain Bowls.
Garlic and Herb with tons of garlic and fresh herbs like mint, parsley, basil, and thyme.
Autumn Flavors with butternut squash, dried cranberries, and pumpkin seeds.
What’s in Trader Joe’s Harvest Blend?
Trader Joe’s Harvest Blend contains different grains of Israeli couscous, orzo, baby garbanzo beans, and red quinoa.
1¼cups Trader Joe's Harvest Blendor other grain mixture such as quinoa, couscous, farro, orzo, rice
1cupchopped kale
1cupchopped cucumber
1cupchopped bell peppers
1cupchopped red onion
1cupchopped cherry tomatoes
1cuppitted Kalamata olives
8ozfeta cheese
½cupchopped fresh parsley
Creamy Greek Dressing
½cupGreek Yogurt
¼cupOlive Oil
¼cupred wine vinegar
2tbspfresh squeezed lemon juice
1tbsporegano
sea salt and black pepper to taste
Optional toppings Trader Joe's Greek Chickpeas
Instructions
Cook The Grains
Cook the Trader Joe's Harvest Grains Salad according to the package instructions. Once cooked, let it cool to room temperature.
Prepare The Ingredients
In a large bowl, combine the cooked grains from the Trader Joe's salad with cucumber, bell peppers, cherry tomatoes, red onion, kale Kalamata olives, feta cheese, and chopped fresh parsley.
Make The Dressing
In a small bowl, whisk together the ingredients for the dressing: Greek yogurt, olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper.
Combine and Toss
Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
Adjust Taste
Taste and adjust seasoning if needed, adding more salt, pepper, or vinegar according to your preference.
Serve chilled or at room temperature, garnished with additional parsley and fresh squeezed lemon if desired.
Notes
Nutrition facts will vary depending on the ingredient you use. In this recipe, I calculated the nutrition facts using quinoa as the grain.
Southwest Grain Bowls are a superb option for a healthy breakfast on the go.
I love how this bowl is so pleasantly zesty and fresh that I had to recreate it at home.
With tomato season emerging, this is a great recipe to have in the queue for when you are swimming in tomatoes. This recipe is gluten-free, vegan, versatile, and best of all easy.
Why You Will Love This Recipe
Healthy
This Southwest Quinoa Bowl is protein and fiber-packed.
With yummy veggies and fresh flavors, this recipe is nutritious and delicious.
To make this recipe even more fulling and satisfying, add more protein! I like to add a plant-based protein like Baked or Air Fryer Tofu.
Quick and Easy
This recipe is easy to throw together and can be ready for lunch or dinner in under 30 minutes.
Perfect for Leftovers
I love to make a big batch of this recipe.
It is superb for leftovers, tasting, perhaps, even better the next day after the flavors have melded.
Versatile
I love this recipe because it is so versatile!
You can choose to use black beans or pinto beans, brown rice or quinoa, sweet potatoes, red bell peppers, green bell peppers, or poblanos. In the vinaigrette, you can use olive oil or avocado oil.
Moreover, you could add a bit of our sour cream to the top of your bowl, or finish the southwest bowl with lots and lots of fresh cilantro or lime juice.
Lastly, you can further top this southwest quinoa bowl with store-bought rotisserie chicken, grilled southwest chicken thighs or breasts, slow-cooker pulled pork, or baked tofu.
Ingredients For Southwest Bowl & Notes
Quinoa
You can’t have a quinoa bowl without quinoa. However, if you wanted to take this recipe and use a different grain for a Southwest Grain Bowl, Farro, Sorghum, and even rice would pair well with the ingredients.
Black Beans and Corn
These two ingredients are quintessential when making a southwest-style bowl or salad.
Don’t have black beans? I would recommend pinto, kidney, or red beans.
Cherry Tomatoes
You don’t have to limit this recipe to tomato season, but I encourage you to make this at least once with local, farm-fresh, tomatoes. Tomatoes season can range from May through October.
Jalapeno’s can add a lot of heat, so to keep this recipe milder remove the seeds and ribs from the jalapeno before dicing it.
If you love fresh herbs like me, you can add more cilantro to the top of the dish as a garnish.
Ingredients for Southwest Vinaigrette and Tips
This vinaigrette can be used with this recipe but it also works well in a different meal. It’s simple, easy, and ready in under 5 minutes.
Olive oil
I prefer to use olive oil in this vinaigrette but avocado oil works well too.
Apple Cider Vinegar
I like the slight sweetness of apple cider vinegar but white vinegar works as well.
Lime
I use lime zest and fresh lime juice.
Seasonings
Similar to taco seasoning, I use dried oregano, chili powder, cumin, garlic powder, salt, and pepper. For a bit more kick, the option to include red pepper flakes.
Interested in learning more about this dressing and marinade? I have a whole article dedicated to it called Southwest Chicken Marinade.
How to Make this Southwest Quinoa Bowl
Bowl Prep
Cook quinoa per package instructions. Add all the bowl ingredients to a large bowl and set aside.
Southwest Vinaigrette
In a jar, add all vinaigrette ingredients. Place the lid on the jar, and shake until combined.
Finish Off the Quinoa Bowl
Drizzle the southwest vinaigrette over the bowl ingredients. Using a rubber spatula mix the ingredients until combined.
Taste the recipe and add salt, pepper, herbs, and additional lime juice as needed per the cook’s preference.
Southwest-Quinoa-Bowl-and-vinaigrette
Great Pairings
This recipe is magical when paired with many varieties of foods.
Depending on your mood or how you are eating this Quinoa Bowl, you can eat it alone as a hearty and healthy snack.
Alternatively, you can pair this recipe with some cooked protein and veggies.
The last time I served this Southwest Quinoa Bowl, I made a big ole batch of it. We saved about half of the recipe to take for lunches during the week, and the other half we served alongside
This is a healthy Southwest Quinoa Bowl with a zesty and citrusy vinaigrette. This grain bowl is made with quinoa, corn, black beans, cherry tomatoes, and other fresh flavors.
This Southwest Chicken Bowl is made with quinoa and is a wonderful addition to a Flexitarian diet. You could keep your meal vegan by omitting the chicken from your Southwest Bowls. You might even add a bit of southwest marinated tofu or tempeh.
Southwest Bowls have a zesty lime vinaigrette drizzled over quinoa, brown rice, black beans, corn, tomatoes, and other fresh flavors. With tomato season emerging, this is a great recipe to have in the queue.
Why You Need To Make Southwest Chicken Bowls
This recipe is great for the whole family. It is healthy with tons of fresh veggies, an easy meal with simple ingredients, and is an absolute delicious recipe. I like to whip this up on busy weeknights. I meal prep some of the ingredients in advance like the quinoa and chicken and have this as a great option for busy nights.
In this article, I review why I love this Southwest Chicken Bowl, the ingredients, how to make this recipe, how to pair Southwest Bowls, and some fun facts about tomatoes, one of the key ingredients in this recipe.
Southwest Chicken Bowl Ingredients
Southwest Grilled Chicken
Skinless Chicken Breasts – I use skinless and boneless chicken breasts but you could also use chicken thighs, bone in thighs, or bone in breasts.
Southwest Chicken Marinade
Quinoa Salad
Quinoa & Rice – use white rice or any other rice
Black Beans
Corn
Cherry Tomatoes
Red Onion
Fresh Cilantro and Lime Wedges
Jalapeno or Poblano Peppers & Bell Peppers
Southwest Vinaigrette – made with olive oil, apple cider vinegar, fresh lime juice and zest, garlic powder, chili powder, cumin, salt, and pepper. Option to include cayenne pepper for a little heat!
Mix all the marinade ingredients together in a casserole pan (with a lid). Add chicken and massage the marinade into the chicken.
If using a bag, seal it tightly, pressing out any excess air.
Place the marinating chicken in the refrigerator for at least 30 minutes, but preferably for several hours or overnight. The longer you marinate, the more the flavors will penetrate the chicken.
Occasionally turn or massage the chicken in the marinade to ensure all sides are evenly coated. This helps enhance the flavor distribution.
When you’re ready to cook the chicken, remove it from the marinade, allowing any excess marinade to drip off. Discard the used marinade, as it may contain bacteria from the raw chicken.
If Grilling the Chicken
Preheat your grill to medium-high heat.
Place the chicken breasts on the preheated grill. Close the grill lid and cook for about 6-8 minutes per side.
Avoid flipping the chicken frequently as it can cause it to dry out. Flip the chicken only once, halfway through the cooking time.
To ensure the chicken is cooked thoroughly, use a meat thermometer to check the internal temperature. The chicken breasts should reach an internal temperature of 165°F (75°C).
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute and keeps the chicken moist.
Let the chicken rest for a few minutes before slicing or serving. This allows the juices to redistribute and keeps the chicken moist.
If Baking the Chicken
Preheat your oven to 400°F (200°C).
Remove the chicken from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
Place the chicken breasts on a baking sheet or in a baking dish. Make sure they are not crowded together.
Bake the chicken in the preheated oven for about 20-25 minutes or until the internal temperature reaches 165°F (74°C). The cooking time may vary depending on the thickness of the chicken breasts, so use a meat thermometer to check for doneness.
Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute and the chicken to become tender.
For the Southwest Chicken Bowl
Add all the Southwest Quinoa Salad ingredients (quinoa, tomatoes, etc) in a bowl and set aside.
Now make your vinaigrette. Add all the Southwest Vinaigrette ingredients to a bowl and whisk until combined. Taste the vinaigrette and add seasonings per taste preference.
Toss the quinoa salad with the vinaigrette. Finish the meal by spooning the desired amount of salad into a bowl and top with chicken.
Option to top with optional toppings like diced avocado, chopped cilantro, or lime juice. Enjoy!
Variations of This Southwest Chicken Bowl
This recipe could be adapted for various cravings and tastes with just a few swaps.
Swap the chicken for grilled shrimp or a plant-based protein
Change up your veggies depending on what is in season or what you have on hand.
Switch up the marinade and dressing. You can make this exact recipe with just a switch of the dressing. Go for something creamy like a creamy Cilantro Cashew Sauce or a smokey chipotle-style vinaigrette!
Southwest Chicken Bowl Storage and Leftovers
This recipe lasts for 3-4 days in the refrigerator. The cooked chicken should be stored in an airtight container or wrapped tightly in foil or plastic wrap to maintain its quality and prevent contamination.
This recipe is excellent for meal prepping! This recipe has 6 servings, and it’s just Jacob and I eating! Depending on how much we are running (marathon training burns a lot of calories) this is enough leftovers for 3 or 4 meals.
It is also great to take for lunch because it is excellent right out of the fridge or lunch box.
FAQ (Ask a Dietitian!)
Is Chicken and Rice healthy for weight loss?
Chicken and rice can be a healthy option for weight loss. If prepared in a nutritious way, chicken and rice can be eaten as part of a balanced diet full of vegetables, fruit, whole grains, fiber lean proteins, and healthy fats.
This recipe incorporates chicken and quinoa. These are also excellent choices for a healthy meal with lean protein, fiber, and carbohydrates.
Are rice and beans good for dieting?
Rice and Beans can be a healthy option for maintaining a healthy lifestyle (i’m not the biggest fan of the term “dieting”). These basic ingredients have a combination of fiber, protein, and carbohydrates helps to keep you feeling full and provides essential nutrients to the body. Best of all, rice and beans are found at your local grocery store! For a punch of flavor spoon your favorite salsa over a can of pinto beans and leftover rice and you have a healthy meal for the entire family with little cook time. Add more protein with some cooked and seasoned ground chicken or some Southwest Marinated Grilled Chicken!
In regards to both of these frequently asked questions, it is always a good idea to consult 1:1 with a healthcare professional, like a registered dietitian. This is the best way to obtain personalized advice that is tailored to your specific nutritional needs and health goals.
More Simple Recipes You Will Love
If you enjoyed this recipe for dinner and/or leftovers, you will love the other recipes!
This Southwest Bowl with Marinated Chicken is nutritious and has zesty bold flavors. Enjoy the marinated chicken along side a healthy quinoa salad full of flavor and vegetables.
1 baking sheet or baking dish (if baking the chicken)
1 Tongs
1 Large Mixing Bowl
1 Small Mixing Bowl
1 rubber spatula
1 Whisk
Ingredients
Southwest Marinated Chicken (Grilled or Baked)
2lbsskinless boneless chicken breastssee note
1/3cupavocado oil
1/3cupapple cider vinegar
2tsplime zest1 lime
2tbsplime juice1 lime
2tspchili powder
2tsptomato powderor tomato paste
2tspgarlic powder
2tsp dried oregano
1tspcumin
1tspred pepper flakes
Southwest Quinoa Salad
3cupcooked quinoa
1½cupsblack beans, rinsedapprox. 1 can of beans
1cupcorn
1½cupsquartered cherry tomatoes
½cupchopped red onion
½cupchopped cilantro
1minced jalapenooptional
Southwest Vinaigrette
¼cupolive oil
¼cupapple cider vinegar
1tbsplime juice
1tsplime zest
1tspdried oregano
1tspchili powder
1tspcumin
1tspgarlic powder
¼tspkosher salt
⅛tspblack pepper
Instructions
Marinated Chicken
Mix all the marinade ingredients together in a casserole pan (with lid). Add chicken and massage the marinade into the chicken. If using a bag, seal it tightly, pressing out any excess air.
Place the marinating chicken in the refrigerator for at least 30 minutes, but preferably for several hours or overnight. The longer you marinate, the more the flavors will penetrate the chicken.Occasionally turn or massage the chicken in the marinade to ensure all sides are evenly coated. This helps enhance the flavor distribution.
When you're ready to cook the chicken, remove it from the marinade, allowing any excess marinade to drip off. Discard the used marinade, as it may contain bacteria from the raw chicken.
If Grilling the Chicken (Directions)
Preheat your grill to medium-high heat.
Place the chicken breasts on the preheated grill. Close the grill lid and cook for about 6-8 minutes per side.
Avoid flipping the chicken frequently as it can cause it to dry out. Flip the chicken only once, halfway through the cooking time.
To ensure the chicken is cooked thoroughly, use a meat thermometer to check the internal temperature. The chicken breasts should reach an internal temperature of 165°F (75°C).
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute and keeps the chicken moist.
Let the chicken rest for a few minutes before slicing or serving. This allows the juices to redistribute and keeps the chicken moist.
If Baking the Chicken (Directions)
Preheat your oven to 400°F (200°C).
Remove the chicken from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
Place the chicken breasts on a baking sheet or in a baking dish. Make sure they are not crowded together.
Bake the chicken in the preheated oven for about 20-25 minutes or until the internal temperature reaches 165°F (74°C). The cooking time may vary depending on the thickness of the chicken breasts, so use a meat thermometer to check for doneness.
Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute and the chicken to become tender.
Quinoa Salad
Add all the Southwest Quinoa Salad ingredients (quinoa, tomatoes, etc) in a bowl and set aside.
Now make your vinaigrette. Add all the Southwest Vinaigrette ingredients to a bowl and whisk until combined. Taste the vinaigrette and add seasonings per taste preference.
Toss the quinoa salad with the vinaigrette. Finish the meal by spooning the desired amount of salad into a bowl and top with chicken.
Option to top with optional toppings like diced avocado, chopped cilantro, or lime juice. Enjoy!
Notes
Chicken: I prefer to purchase air-chilled, organic pasture raised chicken. Remember to always follow proper food safety guidelines when handling and cooking chicken to avoid any risk of foodborne illnesses.Cook time is calculated for the baked chicken variation of this recipe.
