Description
A quick and nutritious plant-based quinoa bowl with black beans, vegetables, and avocado, ready in under 30 minutes.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 cup corn (fresh, frozen, or canned)
- 1 avocado, sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Lime wedges for serving
- Fresh cilantro for garnish (optional)
Instructions
- Rinse the quinoa under cold water. In a medium pot, bring the vegetable broth to a boil and add the quinoa. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the diced red bell pepper, and sauté for 3-4 minutes until it starts to soften.
- Add the corn, black beans, chili powder, cumin, salt, and pepper to the skillet. Stir to combine and cook for another 5 minutes until heated through.
- Once the quinoa is done, fluff it with a fork and add it to the skillet with the vegetable mixture. Stir everything together.
- Serve the quinoa mixture on plates and top with sliced avocado, lime wedges, and fresh cilantro if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, adding a splash of water if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg