Mexican Quinoa Bowl
A vibrant and nutritious bowl with quinoa, black beans, corn, and fresh veggies topped with avocado and lime.
15 mins
Prep Time
20 mins
Cook Time
2
Servings
Ingredients
- 1 cup quinoa, rinsed
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
Nutrition Facts
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Instructions
Cook the quinoa: In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
Season the quinoa: While the quinoa is still warm, stir in cumin, chili powder, salt, and pepper. Mix well and set aside.
Prepare the veggies: Heat olive oil in a skillet over medium heat. Add diced bell pepper and corn, sautéing for 5 minutes until slightly softened.
Combine ingredients: In a large bowl, mix the cooked quinoa, sautéed veggies, and black beans. Toss gently to combine.
Add freshness: Top the bowl with sliced avocado, a squeeze of lime juice, and chopped cilantro.
Serve: Divide the mixture into two bowls and enjoy immediately. Add extra lime wedges on the side for more zest.
Chef's Tips
- Meal Prep: This bowl can be prepared ahead and stored in the fridge for up to 3 days. Add avocado just before serving to prevent browning.
- Protein Boost: Add grilled chicken or shrimp for extra protein.
- Spice Level: Adjust the heat by adding diced jalapeños or a dash of hot sauce.
- Veggie Variations: Swap bell peppers for roasted sweet potatoes or zucchini for a different flavor profile.
- Dressing: Drizzle with a creamy cilantro lime dressing for added richness.
