Southwest Quinoa Bowl

The (in)credible science

Did you know that organic farming not only increases profitability and livelihoods of the farmers, but can also boost the development of rural communities as well? Recent research shows that organic production provides more jobs, and higher premiums for organic allow farmers to get paid more, and pay more to their employees. This is particularly important in vulnerable regions where crops like quinoa are grown. Organic doesn’t just offer economic benefits to rural communities, it also helps protect families and workers from harmful chemicals, boosts important biodiversity, and offers long-term sustainability of the land to continue growing food for many years to come.   

The Recipe

A plant-based and filling dish with a little extra kick from our friends at Silk.


  • 1 cup quinoa
  • 2 cups Silk organic unsweetened soy milk
  • 1  (15-Oz.) can  black beans, drained and rinsed
  • 5 scallions, chopped
  • 1  large tomato, chopped
  • 1/4 cup olive oil 
  • 1/4 cup chopped fresh cilantro 
  • 2 tsp cumin 
  • juice of 1 fresh lime
  • salt and pepper to taste


  1. In a saucepan, add quinoa and Silk organic unsweetened soymilk. Bring to a boil.
  2. Reduce to medium-low heat, cover and cook for 10-12 minutes until Silk is absorbed. Remove from heat.
  3. Add black beans, scallions and tomato to the quinoa.
  4. Mix in olive oil, cilantro, cumin and lime juice, stirring thoroughly.
  5. Add salt and pepper to taste.
  6. Serve warm or store in fridge and serve cold.

Total time: 30 minutes

Serves: 4


Entrees, Gluten free