Simple Mexican Quinoa Bowls
A nutritious and flavorful dish combining quinoa, black beans, corn, and fresh veggies, perfect for quick meals or meal prep.
Ingredients
Main Ingredients
- 1 cup quinoa Rinse before cooking
- 2 cups vegetable broth or water Used for cooking quinoa
- 1 can black beans, rinsed and drained Can substitute with other beans if desired
- 1 cup corn, frozen or canned Adds sweetness and texture
- 1 medium red bell pepper, diced For added crunch and flavor
- 1 medium avocado, diced Creamy addition to the bowl
- 1/4 cup cilantro, chopped Fresh herbs enhance flavor
- 1 medium lime, juiced Add acidity and brightness
- Salt and pepper to taste Basic seasoning for flavor
- Chipotle Cilantro Vinaigrette (for dressing) Optional dressing for extra flavor
Instructions
Preparation
- Rinse quinoa under cold water.
- In a medium pot, bring the vegetable broth or water to a boil.
- Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
Assembly
- In a large bowl, combine the cooked quinoa, black beans, corn, diced red bell pepper, avocado, and chopped cilantro.
- Drizzle with lime juice and season with salt and pepper to taste.
- Serve with Chipotle Cilantro Vinaigrette on top. Enjoy your healthy meal!
Notes
Consider garnishing with additional cilantro, a sprinkle of cheese, or crushed tortilla chips. Can be stored in an airtight container in the fridge for up to 3 days.