Ingredients
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For the Avocado-Lime Dressing:
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1 ripe avocado, peeled and pitted
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1 Juice of 2 limes
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2 tablespoons olive oil
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1 Salt and pepper to taste
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2 -3 tablespoons water, to thin
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For the Quinoa Bowl:
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1 cup quinoa, rinsed
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2 cups vegetable broth
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1 (15 oz) can black beans, drained and rinsed
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1 cup corn kernels (fresh, frozen, or canned)
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1 red bell pepper, diced
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1 cup cherry tomatoes, halved
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1/2 red onion, finely chopped
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1/4 cup fresh cilantro, chopped
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1 jalapeño pepper, thinly sliced (optional for extra heat)
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1 Salt and pepper to taste
Directions
To serve, portion the quinoa mixture into bowls, drizzle with the avocado-lime dressing, and garnish with extra cilantro. Add salt and pepper to taste.
Customize your Vegan Mexican Quinoa Bowl by adding ingredients like diced avocado, vegan shredded cheese, or crushed tortilla chips for extra texture and flavor.
Steps
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1
Done
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Start by preparing the quinoa. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside. |
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2
Done
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In a blender or food processor, combine the ripe avocado, lime juice, olive oil, minced garlic, ground cumin, salt, and pepper for the avocado-lime dressing. Blend until smooth, adding water gradually to achieve your desired consistency. Set aside. |
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3
Done
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In a large mixing bowl, combine the cooked quinoa, drained black beans, corn kernels, diced red bell pepper, halved cherry tomatoes, finely chopped red onion, and chopped fresh cilantro. Toss everything together until well mixed. |
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4
Done
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If you like a bit of heat, you can add thinly sliced jalapeño pepper to the bowl as well. |
