Breakfast
Freeflourish
Gluten-Free Quinoa and Black Bean Burrito Bowls with Cilantro Lime Dressing
By Freeflourish Test KitchenReviewed by Freeflourish Editorial TeamPublished Apr 28, 2026 · Updated Jul 7, 2026
Mexican-inspired
35 mins
glutenfreevegandairyfreenutfreefamilyfriendlyquickrecipesmealprepmaincoursehealthybudgetfriendly
A colorful, Mexican-inspired gluten-free burrito bowl packed with protein-rich quinoa, black beans, fresh vegetables, and a tangy cilantro lime dressing. Ideal for a quick, easy, healthy, and family-friendly lunch that is vegan, dairy-free, and nut-free.
Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Difficulty
easy
Cuisine
Mexican-inspired
Ingredients
Servings
4
- 1 cup quinoa, rinsed
- 2 cups water or gluten-free vegetable broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 medium tomato, diced
- 1 small red onion, finely chopped
- 1 avocado, sliced
- 1 cup shredded iceberg lettuce or mixed greens
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh cilantro leaves, chopped (for garnish)
- For the Cilantro Lime Dressing:***
- 1/4 cup fresh cilantro leaves, packed
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon maple syrup or agave nectar
- 1 small garlic clove
- 1/4 teaspoon ground cumin
- Salt and pepper, to taste
- 2-3 tablespoons water (to thin dressing as needed)
Instructions
-
Bring water or gluten-free vegetable broth to a boil in a medium saucepan. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and quinoa is fluffy. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
-
Heat olive oil in a skillet over medium heat. Add diced red bell pepper, corn, and red onion. Season with ground cumin, smoked paprika, salt, and pepper. Sauté, stirring occasionally, until vegetables are tender, about 5-7 minutes. Remove from heat.
-
Prepare the cilantro lime dressing by blending cilantro leaves, lime juice, olive oil, maple syrup, garlic, cumin, salt, and pepper until smooth. Add water, 1 tablespoon at a time, to achieve desired consistency.
-
Assemble bowls by dividing quinoa between four bowls. Top each with sautéed vegetables, black beans, diced tomato, shredded lettuce, and avocado slices.
-
Drizzle cilantro lime dressing generously over bowls.
-
Garnish with additional chopped cilantro. Serve immediately or cover and refrigerate for up to 3 days for meal prep.
-
Enjoy a colorful, nutritious, gluten-free, vegan burrito bowl packed with wholesome ingredients and bold flavors!
Tips
Allergen Overlap Note
Check every packaged ingredient for certified gluten-free status, especially spices, broths, sauces, seed products, and baking staples. Use clean prep surfaces and dedicated utensils when preparing Gluten-Free Quinoa and Black Bean Burrito Bowls with Cilantro Lime Dressing for someone with celiac disease.
Texture Expectations
Gluten-Free Quinoa and Black Bean Burrito Bowls with Cilantro Lime Dressing should keep the intended servings texture when cooked and plated carefully.
Dining With Non-GF Family Note
Prepare and serve on a dedicated gluten-free surface first, then keep any shared side dishes separate with dedicated serving utensils.
Frequently Asked Questions
- Can I make Gluten-Free Quinoa and Black Bean Burrito Bowls with Cilantro Lime Dressing ahead?
- Yes. Prepare components early, then store and reheat according to the storage guidance so the texture stays close to fresh.
- How do I keep this recipe gluten-free?
- Use certified gluten-free packaged ingredients and avoid shared utensils, boards, pans, or toppings that touched gluten-containing foods.
- Can I adjust the main ingredients?
- Yes. Swap ingredients with similar moisture, protein, or cooking behavior to keep timing and texture close to the original.
- How do I serve it with mixed-diet family?
- Serve the gluten-free recipe first and keep any gluten-containing toppings and sides separate.
Ingredient Replacements
- Salt and freshly ground black pepper: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- For the Cilantro Lime Dressing:***: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- Salt and pepper: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- main vegetable: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- protein: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
Storage and Reheating
Cool completely before covering. Refrigerate leftovers for up to 4 days, or freeze for later use. Reheat slowly to keep texture closer to fresh.
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