Description
A vibrant and nutritious bowl featuring quinoa, fresh vegetables, and creamy avocado, perfect for a healthy meal.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup diced bell peppers
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1 cup corn (canned or frozen)
- 1 cup black beans, rinsed
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Rinse the quinoa under cold water to remove any bitterness. Drain well.
- In a pot, bring 2 cups of vegetable broth to a boil. Add the quinoa, cover, and reduce the heat to a simmer. Cook for about 15 minutes or until the liquid is absorbed. Fluff with a fork.
- While the quinoa cooks, heat olive oil in a skillet over medium heat. Add the bell peppers and sauté for about 5 minutes until tender. Add corn and black beans, stirring for another 2-3 minutes until heated through.
- In a large bowl, combine the cooked quinoa, sautéed veggies, cherry tomatoes, and avocado slices. Season with salt and pepper.
- Top with fresh cilantro and serve with lime wedges on the side.
Notes
Using vegetable broth adds flavor to the quinoa. Add toppings like feta, olives, or jalapeños for customization. Store leftovers in an airtight container, keeping avocado separate to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop and Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg