Name: Southwestern Quinoa Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Ingredients: 1 cup uncooked quinoa, rinsed and drained; 2 cups vegetable broth or water; 1 tablespoon olive oil; 1 medium red onion, diced; 1 red bell pepper, diced; 1 can (15 oz) black beans, rinsed and drained; 1 cup frozen corn kernels, thawed; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1 ripe avocado, diced; 1/4 cup fresh cilantro, chopped; 2 tablespoons fresh lime juice; 1/2 cup cherry tomatoes, halved; Salt and pepper to taste

Instructions

Cook the quinoa

In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed and quinoa is fluffy. Remove from heat and let stand for 5 minutes, then fluff with a fork.
Prepare the vegetables

While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add diced red onion and bell pepper, sautéing for 5-7 minutes until softened and slightly caramelized.
Add beans and spices

Stir in black beans, corn, cumin, chili powder, and smoked paprika. Cook for 3-4 minutes until heated through and fragrant. Season with salt and pepper to taste.
Combine with quinoa

Add the cooked quinoa to the skillet with the vegetable mixture, stirring gently to combine all ingredients evenly. Remove from heat.
Prepare the toppings

In a small bowl, gently toss diced avocado with 1 tablespoon of lime juice to prevent browning. Prepare the cherry tomatoes and chop the cilantro.
Assemble the bowls

Divide the quinoa mixture among four serving bowls. Top each bowl with avocado, cherry tomatoes, and a generous sprinkle of fresh cilantro. Drizzle the remaining lime juice over each bowl.

Southwestern Quinoa Bowl

Ingredients

Instructions

Nutritional Information