Vegan Quinoa Black Bean Bowl
A vibrant and nutritious bowl combining quinoa, black beans, and kale, making it a perfect meal for vegans and vegetarians.
Ingredients
Grains
- 1 cup quinoa Rinsed before cooking
- 2 cups vegetable broth Used to cook the quinoa
Vegetables
- 4 cups kale, chopped Massaged with olive oil for tenderness
- 1 can diced tomatoes
Legumes
- 1 can black beans, drained and rinsed
Oils and Spices
- 1 tablespoon olive oil For massaging the kale
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
Cooking Quinoa
- Rinse the quinoa under cold water, then combine it with vegetable broth in a pot. Bring to a boil, reduce the heat, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork for a nice texture.
Preparing Kale
- In a large bowl, massage the chopped kale with olive oil until it feels tender and vibrant. This process enhances its flavor and makes it more enjoyable to eat.
Cooking Beans
- Heat black beans, diced tomatoes, smoked paprika, cumin, salt, and pepper in a skillet over medium heat until warmed through, creating a flavorful mixture.
Assembly
- To assemble, place the fluffy quinoa at the bottom of your serving bowl, layer on the massaged kale, and generously spoon the smoky black bean mixture over the top. Serve warm for the best experience.
Notes
Store leftovers separately in airtight containers in the refrigerator. It can last up to three days. To keep the kale crisp, reheat quinoa and beans separately before serving.