Description
A vibrant and nutritious quinoa bowl packed with colorful vegetables and flavors.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup black beans, drained and rinsed
- 1 cup corn, canned or frozen
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1 bell pepper, diced
- 1/4 cup cilantro, chopped
- 2 limes, juiced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt to taste
- Pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth, bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes until quinoa is fluffy.
- In a large bowl, combine cooked quinoa, black beans, corn, cherry tomatoes, bell pepper, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- Drizzle the dressing over the quinoa mixture and toss to combine.
- Top with sliced avocado before serving.
Notes
- Feel free to add your favorite vegetables or proteins.
- This dish can be served warm or cold.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg