Description
A versatile quinoa and black bean bowl packed with nutrients and flavor, perfect for a quick lunch or dinner.
Ingredients
- 2 cups of cooked quinoa
- 1 can (15 oz) of black beans, rinsed and drained
- 1 cup of corn (use frozen, fresh, or canned)
- 1 cup of diced bell peppers (any color)
- 1/2 red onion, finely chopped
- 1/4 cup of fresh cilantro, chopped
- 1 avocado, sliced (for serving)
- Juice of 1 lime
- 1 teaspoon of cumin
- Salt and pepper to taste
Instructions
- Cook the quinoa: Rinse 1 cup of quinoa under cold water, then combine it with 2 cups of water in a saucepan. Bring to a boil, then reduce to a simmer and cover for about 15 minutes until fluffy. Turn off the heat and set it aside.
- Sauté the vegetables: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped red onion and bell peppers. Stir frequently for about 5-7 minutes until the peppers are tender and the onion is transparent.
- Mix in beans and corn: Add the black beans and corn to the skillet. Stir in the cumin, salt, and pepper. Cook for another 3-5 minutes until everything is heated through.
- Combine the ingredients: In a large bowl, combine the cooked quinoa with the sautéed mixture. Add the chopped cilantro and lime juice, mixing gently to combine all the flavors.
- Serve: Divide the delicious mixture into bowls and top with fresh avocado slices.
Notes
This dish can be enjoyed warm or at room temperature. For a spicier kick, consider adding jalapeños.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican