Recipe · 25 min
Strawberry & Black Bean Quinoa Bowl with Feta
- 25 min
- 2–6 servings
- 533 kcal / serving
A refreshing quinoa bowl with black beans, strawberries, and feta, balancing tangy lime with a peppery kick. It comes together quickly for a weeknight meal with contrasting textures.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (15 oz) canblack beans
- 8 fl ozchicken or vegetable broth
- ½ (4 oz) pkgcrumbled feta cheese
- 1jalapeño pepper
- ½lime
- ½ cupquinoa
- ½ (16 oz) pkgstrawberries
- jalapeño peppers
- limes
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · mixing bowls · small saucepan · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: quinoa
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1jalapeño pepper
- ½lime
- ½ (16 oz) pkgstrawberries
- jalapeño peppers
- limes
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
Pantry & dry goods
- 1 (15 oz) canblack beans
- 8 fl ozchicken or vegetable broth
- ½ cupquinoa
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| black beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| jalapeño pepper | 1 | 2 | 3 |
| lime | ½ | 1 | |
| quinoa | ½ cup | 1 cup | 1 ½ cups |
| strawberries | ½ (16 oz) pkg | 1 (16 oz) pkg | 1 ½ (16 oz) pkg |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the quinoa and simmer it in the broth in a small saucepan until boiling; reduce heat and cover to cook until tender, about 15 minutes.
- Meanwhile, drain and rinse the black beans in a colander and let them drain dry.
- When the quinoa finishes cooking, remove it from heat and keep it covered to steam for 5 minutes.
- Wash and dry the strawberries and jalapeños; pat dry and prepare the dressing the dressing by juicing the lime into a medium bowl and whisking in olive oil, salt, and pepper.
- Hull and dice the strawberries, then add them to the dressing bowl, tossing to coat.
- Trim stems from the jalapeños, discard seeds and membranes, finely dice and add to the dressing with the strawberries; toss to combine.
- Fluff the quinoa with a fork, then assemble bowls by layering quinoa, black beans, the strawberry–jalapeño mixture, and feta. Serve and enjoy.
Two tips
- Make ahead: the strawberry–jalapeño mixture can be prepared up to a day in advance and kept refrigerated.
- Serving idea: drizzle a bit of olive oil over the bowls or crumble extra feta on top for serving.
Nutrition per serving
- Calories
- 533 kcal
- Protein
- 24 g
- Carbs
- 74 g
- Fat
- 17 g
- Fiber
- 19 g
- Sodium
- 798 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.