Quinoa and Black Bean Bowl
Quinoa & Black Bean Bowl
I was in the south again for the holidays. Needless to say it was 10 days of indulgence and that's OK. However, it is time for a bit of a reprieve. What better way than to have a quinoa veggie bowl. Quinoa is a seed from a flowering plant in the amaranth family. It's rich in protein, fiber, vitamin B, folate and micronutrients, just to name a few. It's also naturally gluten free. It's a very versatile food which can be subbed for whenever you use rice. It does have a nutty flavor to it. You will find it in a few colors (white, red, and black). White quinoa is the least bitter of the three, while red and black have a chewier texture that holds up better in cold dishes like salads, however they can be used interchangeably. I add some black beans for additional protein. The spices add smokiness and depth of flavor, the pickled red onion adds acidity, cilantro, freshness, and who can deny avocado! It's "just right."
Equipment
- sieve / collander https://amzn.to/477aKT1 **
- small sauce pot https://amzn.to/46WXn8A **
- small bowl
- large saute pan https://amzn.to/3RRstYT **
- zester https://amzn.to/3ScCX6M **
Ingredients
- 1/2 cup organic quinoa https://amzn.to/47rtzAr**
- 1 cup cooked / canned organic black beans https://amzn.to/48FDjI8**
- 1 red onion
- 1 organic green zucchini
- 1 organic red bell pepper
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp dried chili powder
- 1/2 tsp granualed garlic powder
- 1/4 tsp crushed red peppers or cayenne pepper
- 1 organic avocado
- organic olive oil
- kosher salt https://amzn.to/3Sa6PAV **
- fresh cracked black pepper https://amzn.to/3RoH0wh **
- 1 organic lime zested and juiced
Pickled onions
- 1/4 cup red wine vinegar
Instructions
- Rinse the quinoa. In a small sauce pot bring 1 cup of water and the quinoa to a boil. Add a tsp of olive oil and a 1/4 tsp of kosher salt. Reduce to a simmer, cover and cook for 15-20 minutes, until the liquid has been absorbed. Once it's cooked, add the 1/2 the zest of the lime and half the juice. Mix to combine and set aside while preparing the rest of the meal.
- While the quinoa is cooking, peel and halve the onion. For one of the onion halves, dice it. For the other 1/2, dice 1/2 of that and the remaining 1/2, very thinly slice it. For the sliced onions, add it to the small bowl with the red wine vinegar, a pinch of kosher salt and a few grinds of cracked black pepper. Mix to combine. Let it sit while you prepare the rest of the meal.
- Dice the red bell pepper. Cut the zucchini in half lengthwise. Then cut the halves in 1/2. Dice into 1/2 inch pieces. Cut the avocado in 1/2. Carefully remove the pit. Scoop out the avocado and slice. Chop the cilantro.
- In a large saute pan, over medium heat, add a tbs of olive oil, the diced onions and red bell peppers. Add all of the spices, a pinch of salt and a few grinds of cracked black pepper. Cook, stirring occasionally for 5 minutes. Add the black beans, another pinch of salt and a few grinds of black pepper. Cook to heat through for a few minutes. Remove and set aside.
- Add another tbs of olive oil to the same pan and add the zucchini. Add a pinch of salt and a few grinds of pepper. Cook undisturbed for 5 minutes. Flip and cook for another few minutes. You're looking for a light brown / caramel color.
- Add the cooked onions and peppers back into the pan.
- To plate, divide the quinoa into the bowls. Divide the veggie mixture between the 2 bowls. Top with avocado, cilantro, pickled red onions, lime zest and lime juice.
Notes
**Amazon Affiliate - I may receive compensation.Â
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