Mexican Quinoa Bowl

Mexican Quinoa Bowl

Quinoa is a staple in my pantry. Not only is this little seed gluten-free, but it also contains all of the essential amino acids making it a very adequate source of protein. Quinoa may look like a cereal grain, but in fact it is a ‘pseudo cereal’. Quinoa is in the same family as spinach, swiss chard, and beets. This recipe is one of my favorite lunch bowls to make. This meal comes together in 30 minutes and is full of protein, complex carbohydrates, healthy fat, and flavor! I feel full after eating this bowl, but never weighed down. This bowl fuels my afternoon with nutrients so I don’t need to take a siesta! Ole!

Mexican Quinoa Bowl 2

1/2 cup regular quinoa
1/2 cup red quinoa
2 cups vegetable broth
1 – 15oz. can black beans, undrained
1 garlic clove, minced
2 medium green onions, white and light green parts only, thinly sliced
2 medium avocados, pitted, peeled and chopped
1 cup chopped carrot, celery, cucumber
3 Tbsp. chopped fresh cilantro leaves
Juice of 2 limes
1/4 tsp. ground coriander
1/4 tsp. ground cumin
1/2 tsp. sea salt
Ground black pepper to taste
8 cups greens

Bring quinoa and broth to a boil in saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 20 minutes. Pour into mixing bowl. Cool to room temperature.
In a small saucepan, pour black beans with juice and minced garlic. Heat over low heat.
Mix together lime juice, coriander, cumin, salt and pepper in bowl. Build your bowl by placing greens in bottom of bowl, then quinoa, black beans, veggies, avocado, drizzle with dressing, and finish with some green onions and cilantro.

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