Southwest Quinoa Bowl
This Southwest Quinoa Bowl is vibrant, nutritious, and packed with bold Southwest flavors for a quick, satisfying meal any day of the week.
Servings: 4 servings
Ingredients
- 1 cup quinoa rinsed
- 2 cups vegetable broth
- 1 can black beans rinsed and drained
- 1 cup corn fresh or frozen
- 1 bell pepper diced
- 1 cup cherry tomatoes halved
- 1 avocado diced
- 1/4 cup fresh cilantro chopped
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- salt and pepper to taste
- 1 lime juice of
Instructions
- Start by rinsing the quinoa thoroughly under cold water to remove its natural bitterness. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring it to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is tender and the liquid has been absorbed. Once cooked, fluff the quinoa with a fork and set it aside to cool slightly.
- While the quinoa is cooking, rinse and drain the black beans. If using frozen corn, thaw it by running it under warm water or microwaving briefly. Dice the bell pepper, halve the cherry tomatoes, and dice the avocado. Chop the fresh cilantro finely and set all the veggies aside.
- Heat the olive oil in a skillet over medium heat. Add the corn and black beans, stirring occasionally. Sprinkle in the cumin, chili powder, salt, and pepper. Cook for about 5 minutes until the corn is slightly charred and the beans are heated through. This step enhances the flavors and adds a subtle smoky note to the dish.
- In a large mixing bowl, add the cooked quinoa, sautéed corn and beans, diced bell pepper, cherry tomatoes, and chopped cilantro. Gently toss everything together to combine evenly.
- Squeeze the juice of one lime over the quinoa mixture and toss again. Finally, add the diced avocado on top, gently folding it in so it retains some of its creamy texture without getting mashed.
- Serve the Southwest Quinoa Bowl warm or at room temperature. It makes a fantastic standalone meal or can be paired with a side salad or tortilla chips for added crunch.
Equipment
- Medium Saucepan
- Skillet
- Large Mixing Bowl
Notes
- Rinse quinoa well to remove bitterness and improve flavor.
- Use fresh lime juice to brighten the dish and add a refreshing tang.
- Add avocado last and fold gently to keep its creamy texture intact.
