Quinoa Black Bean Fiesta Bowl
A vibrant and nutritious meal combining quinoa, black beans, corn, and zesty lime, ready in under 30 minutes.
Ingredients
Base Ingredients
- 1 cup quinoa Rinsed under cold water
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 small red bell pepper, diced
- 1 small avocado, diced
- ¼ cup cilantro, chopped For garnish
- 1 medium lime, juiced
- to taste Salt and pepper For seasoning
Instructions
Preparation
- Begin by rinsing the quinoa under cold water to remove the natural coating called saponin.
- Set the rinsed quinoa aside and prepare your vegetables.
Cooking
- In a medium pot, combine the rinsed quinoa and vegetable broth. Bring it to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the liquid is absorbed.
- Fluff the cooked quinoa with a fork and let it cool slightly for about 5 minutes.
Mixing
- In a large mixing bowl, combine the drained black beans, corn, diced bell pepper, diced avocado, and chopped cilantro. Stir gently to incorporate.
- Add the cooled quinoa to the mixing bowl and gently fold it into the veggie mixture.
Seasoning and Serving
- Drizzle fresh lime juice over the mixture and season with salt and pepper to taste.
- Gently toss all ingredients together until combined.
- Transfer the quinoa bowl to individual serving bowls and garnish with extra cilantro or lime wedges.
Notes
This dish can be customized with additional toppings like diced jalapeños, crumbled feta, or tahini sauce. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.