Description
A delicious and versatile quinoa bowl packed with protein and fiber, perfect for a healthy meal.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional: salsa, Greek yogurt, or shredded cheese for topping
Instructions
- Rinse the quinoa in a fine mesh sieve under cold running water.
- Cook the quinoa in a medium pot with water or vegetable broth, bringing it to a boil, then reducing heat and simmering for about 15 minutes.
- Prepare the vegetables by dicing the red bell pepper, halving the cherry tomatoes, and slicing the avocado.
- Combine the cooked quinoa, black beans, corn, red bell pepper, cherry tomatoes, and cilantro in a large mixing bowl.
- Dress the mixture with lime juice, cumin, salt, and pepper, and toss until well combined.
- Serve the quinoa bowl warm or chilled, topped with avocado slices and optional toppings.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. For meal prep, keep the avocado separate to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg