A vibrant and nutritious meal that embodies the essence of Mexican-inspired cuisine, packed with protein, fiber, and a medley of flavors. Perfect for meal prep or a quick lunch idea.
Ingredients
Scale:
1 cup quinoa, rinsed and drained
2 cups vegetable broth or water
1 can (15 oz) black beans, drained and rinsed
1 cup corn, fresh or frozen
1 red bell pepper, diced
1 avocado, diced
1 cup cherry tomatoes, halved
1 small red onion, finely chopped
1 cup fresh cilantro, chopped
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper, to taste
2 tablespoons olive oil
1 tablespoon lime juice
1 clove garlic, minced
Fresh salsa (optional)
Sour cream or Greek yogurt (for non-vegan option)
Shredded cheese (for non-vegan option)
Instructions
In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
While the quinoa cooks, prepare the dressing. In a small bowl, whisk together olive oil, lime juice, minced garlic, cumin, chili powder, salt, and pepper until well combined.
In a large mixing bowl, combine the black beans, corn, diced red bell pepper, chopped red onion, and cherry tomatoes. Drizzle with the dressing and toss gently to combine.
Once the quinoa is cooked, fluff it with a fork and let it cool slightly before adding it to the vegetable mixture. Stir until everything is evenly mixed.
To serve, divide the quinoa and vegetable mixture into bowls. Top with diced avocado, fresh cilantro, and your choice of salsa or sour cream.
For an extra kick, sprinkle some chopped jalapeños or chili flakes on top.
