I am taking a quick break from my holiday series to share a vibrant quinoa bowl that I made for meals this week. This is another one of those simple meals I like to make often. It is a warmer variation of the grain-based salads I make during the summer for easy grab-and-go lunches. As the weather gets cooler I prefer warm meals, but I still like to get my leafy greens in like I would in a more traditional salad. This covers both of those bases!
As usual, you can really substitute any grain for this, or just stick to the bean and vegetable mixture if you would like to make it a little bit lighter. Roasted sweet potatoes would also make a great base, especially as they are easy to find this time of year. The lime juice really brightens everything up and makes the spices pop.
Fiesta Quinoa Bowl
Makes 6 Servings
- 1 cup quinoa
- 1 onion, peeled & sliced
- 2 bell peppers, seeded & sliced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon salsa & pico seasoning*
- 1 (15-ounce) can or 1 1/2 cups cooked kidney or black beans, rinsed & drained
- 1 cup corn kernels, fresh or frozen
- 1 cup diced tomato
- 1 lime, zest & juice
- Salt & Pepper, to taste
- Chopped avocado, salsa, & leafy greens for serving
Prepare quinoa according to package in vegetable broth or water. Set aside.
Cook onions, bell pepper and garlic in skillet over medium heat for 7 minutes or until beginning to soften. Next add your seasonings and cook for an additional minute. Finally, add in the beans, corn, and tomatoes. Cook for 8-10 minutes.
Once the vegetables are cooked, remove from heat. Mix in your cooked quinoa, your lime juice & zest, and salt & pepper to taste.
Serve over a bed of mixed greens with chopped avocado and a dollop of salsa.
*Once again I used a blend from my beloved Penzeys, but feel free to substitute any taco or fajita seasoning blend.