I'm no stranger to cooking quinoa in soymilk... This breakfast quinoa topped with dried cranberries and toasted pecans is still a favorite around here, especially given the cold, snowy winter we've had!

But for whatever reason, it just never occurred to me to try this method in a savory quinoa recipe, like this Southwest Quinoa Bowl. Typically I just go with my tried and true rice cooker method, using chicken stock, and call it a day.

However, cooking quinoa on the stove top really doesn't require too much additional work. Plus, I've found that cooking my quinoa in soymilk for this delicious recipe imparts a lovely, creamy texture -- almost like you've swirled sour cream into it, but without all of the added calories and fat!

Silk Organic Unsweetened Soymilk

In case you've been living under the same rock that I have, Silk® offers organic varieties of their soymilk! I've never seen them locally, so I was super excited to find this Silk Organic Unsweetened Soymilk at Walmart. This is what I used, but you can substitute any of Silk's unsweetened or original products.

Southwest Quinoa Bowl Recipe

The triple threat of the quinoa cooked in soymilk with added black beans means this recipe is literally packed with protein. Served warm or cold, it's a fantastically filling lunch option that will keep you satisfied for hours.

Cooking this once early in the week will yield about a week's worth of quick and easy lunches, which is perfect since sitting down to a real lunch has NOT been one of my strong points lately!

Protein Packed Southwest Quinoa Bowl

I like this Southwest Quinoa Bowl best topped with halved grape tomatoes and a few slices of avocado. Serve it with a wedge of lime for a little additional zing!

Southwest Quinoa Bowl

Yield: 4-6 servings

Southwest Quinoa Bowl


  • 2 cups Silk Organic Unsweetened Soymilk
  • 1 cup quinoa rinsed
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1 pint grape tomatoes, halved
  • 4 green onions, green parts only, chopped
  • 1/4 cup chopped fresh cilantro
  • avocado slices (optional)
  • lime wedges (optional)
  • For the dressing:
  • 1/4 cup olive oil
  • 1/4 fresh lime juice
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder


  1. In a medium saucepan, add quinoa and Silk. Bring to a boil.
  2. Reduce heat to medium-low, then cover and cook for 15-17 minutes until all of the Silk is absorbed. Remove from the heat, fluff, cover, and let stand for about 15 minutes.
  3. In the meantime, prepare the dressing by whisking together the olive oil, lime juice, cumin, kosher salt, black pepper, garlic powder, and chili powder. Pour the dressing over the cooled quinoa, and mix well.
  4. Fold in black beans, green onions, and chopped cilantro.
  5. Serve warm or cold topped with halved grape tomatoes. You can also top it with sliced avocado with a slice of lime on the side.


Cooking With Soymilk

Did you know that soymilk can be substituted one for one with dairy in your favorite recipes? Boasting more calcium, it's a great way to lighten up those recipes that you normally save for special occasions. It's delicious in smoothies, mashed potatoes, creamy soups, and breakfast treats -- and that's just scratching the surface!

This conversation is sponsored by Silk. The opinions and text are all mine.

by Tara | 0 comments

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