Hey! Hey you! Are you looking for something to make for dinner? Lunch maybe? Don’t have too much time, huh. I know, story of my life. But what about 20 minutes? Do you have that? Because I have the perfect recipe for you…
I never really understood the hype around quinoa until I made this bowl. But before I get into the recipe, let’s talk quinoa for a second.
Apparently, quinoa isn’t even a grain. It’s a seed! And, not only is it gluten-free, but it is also a complete protein – so you get all nine of your essential amino acids from it. Sign me up.
This quinoa dish is nutrient dense, tastes delicious, and takes no time to whip up. Sub vegetable broth for the chicken broth to make it a fully plant-based meal.
I should also mention that this dish is also amazing served cold as a topping for salads, or even straight up.
Southwest Quinoa Bowl
- 1 cup quinoa (dry)
- 2 cup chicken broth
- 1 cup black beans
- ¼ cup cilantro
- 1 large tomato
- 1/2 yellow bell pepper
- 1/2 red bell pepper
- ½ avocado
- 1 pkg (10 oz. frozen corn)
- 2 limes
- ¼ tsp paprika
- 1/4 tsp cayenne
- 1/2 tsp onion powder
- ½ tsp garlic powder
- salt to taste
- pepper to taste
- 1 Tbsp olive oil
- Drizzle sriracha and garnish with cilantro to top
In a large pot, bring 2 cups of vegetable or chicken broth to a boil. Once boiling, add quinoa, cover and reduce heat to low. Cook until all the broth has absorbed - around 15 minutes.
While the quinoa cooks, chop your tomato & peppers, and stir-fry with corn in a shallow pan with juice of one lime, olive oil, garlic powder, onion powder, salt, pepper, cayenne, and paprika. When vegetables are soft, add black beans to pan. Stir, but be careful not to mash the beans.
Once quinoa is cooked, combine with the sautéed vegetables, avocado, juice of the second lime, and more salt and pepper to taste.