Panera Bread Quinoa Bowl Recipe

This Panera Bread Quinoa Bowl (Baja Style) is a healthy and filling recipe, which includes nutty quinoa and zesty salsa verde. It’s a nutritious lunch option, ready in about 25 minutes.

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Panera Bread Quinoa Bowl Ingredients

For the Grain Base

• 1 cup cooked quinoa (red or tricolor looks best)
• 1 cup cooked brown rice
• 1 tsp lime juice
• 1 tbsp fresh cilantro, chopped

For the Bean & Corn Salsa

• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels (roasted or thawed frozen)
• ½ cup Salsa Verde (store-bought or homemade tomatillo salsa)
• ½ tsp ground cumin
• ¼ cup red onion, finely diced

For the Toppings

• 1 ripe avocado, sliced
• ½ cup crumbled Feta cheese
• 4 tbsp plain Greek yogurt (or sour cream)
• Fresh cilantro leaves
• Lime wedges
• 2 tbsp vinaigrette (optional, lemon-tahini or extra salsa verde)

How To Make Panera Bread Quinoa Bowl

1. Prepare the grains: Cook the quinoa and brown rice according to package directions (or use leftover grains). In a medium bowl, mix the warm quinoa and brown rice together. Stir in the lime juice and chopped cilantro to season the base.
2. Make the bean salsa: In a separate bowl, combine the drained black beans, corn kernels, diced red onion, and ground cumin. Pour the Salsa Verde over the mixture and toss to coat. This acts as the flavor powerhouse of the bowl.
3. Warm the components: If you prefer a “Warm Grain Bowl” like Panera serves, heat the grain mixture and the bean salsa in the microwave or on the stove for 1–2 minutes until warm. If serving as a cold salad, skip this step.
4. Assemble the bowls: Divide the seasoned grain blend between two serving bowls. Spoon the black bean and corn salsa generously over one side of the grains.
5. Add fresh toppings: Arrange the sliced avocado on top. Sprinkle the crumbled Feta cheese over the bowl.
6. Finish and serve: Add a dollop of Greek yogurt (Panera often uses this instead of sour cream for a tangier, healthier kick) to the center. Garnish with extra cilantro leaves and a wedge of lime. Drizzle with extra vinaigrette if desired.

Recipe Tips

• The Grain Blend: Panera uses a mix of brown rice and quinoa to provide texture and bulk. You can use 100% quinoa for a lighter bowl, or 100% rice for a heartier one, but the blend is authentic to the cafe experience.
• Salsa Verde: The green tomatillo salsa is the key flavor driver. Choose a “mild” or “medium” jarred salsa verde found in the Mexican aisle. It creates a saucy consistency that binds the ingredients.
• Roasting Corn: To get closer to the restaurant taste, use fire-roasted corn (available frozen at Trader Joe’s) or char your corn in a dry skillet for 3 minutes before adding it to the salsa.
• Protein boost: This recipe is vegetarian, but Panera often serves it with grilled chicken. Add sliced grilled chicken breast or hard-boiled eggs for extra protein.

What To Serve With Panera Bread Quinoa Bowl

This is a complete meal in a bowl, but goes well with:

• Tortilla Chips: For scooping up the extra salsa.
• Apple: The classic Panera side.
• Iced Green Tea: A refreshing beverage pairing.
• Tomato Soup: A small cup on the side creates a “You Pick Two” meal.

How To Store Panera Bread Quinoa Bowl

• Refrigerate: Store the grains and bean mixture in an airtight container for up to 4 days. Store the avocado and yogurt separately to prevent browning and sogginess.
• Freeze: You can freeze the grain and bean mixture for up to 1 month. Thaw and reheat before adding fresh toppings.

Panera Bread Quinoa Bowl Nutrition Facts

• Calories: 420kcal
• Protein: 16g
• Carbohydrates: 58g
• Fat: 18g
• Saturates: 5g
• Sugar: 4g
• Salt: 0.9g

Nutrition information is estimated per bowl (based on 2 servings).

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