Ingredients
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For the Quinoa:
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1 cup quinoa, rinsed
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2 cups water
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1/2 teaspoon salt
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For the Black Beans:
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1 can (15 ounces) black beans, drained and rinsed
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1/2 teaspoon ground cumin
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1/2 teaspoon chili powder
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1 Salt to taste
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For the Salsa:
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2 large tomatoes, diced
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1/2 red onion, finely chopped
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1 jalapeño pepper, seeds removed and finely chopped (adjust to your preferred spice level)
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1/4 cup fresh cilantro, chopped
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1 Juice of 2 limes
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1 Salt and black pepper to taste
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For the Toppings:
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1 avocado, sliced
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1 cup corn kernels (fresh, canned, or frozen)
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1/2 cup vegan sour cream (optional)
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1 Lime wedges for garnish
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1 Fresh cilantro leaves for garnish
Directions
Customize your Mexican Quinoa Bowl with additional toppings like sliced jalapeños, diced red bell pepper, or vegan shredded cheese for added flavor and texture. This dish is perfect for a quick and satisfying weeknight dinner. Enjoy the Mexican fiesta!
Steps
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1
Done
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For the Quinoa: |
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2
Done
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In a medium saucepan, combine the quinoa, water, and salt. Bring to a boil over medium-high heat. |
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3
Done
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Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. |
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4
Done
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For the Black Beans: |
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5
Done
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In a separate saucepan, combine the black beans, ground cumin, chili powder, and salt. Heat over medium heat until the beans are heated through. Keep warm. |
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6
Done
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For the Salsa: |
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7
Done
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In a mixing bowl, combine the diced tomatoes, finely chopped red onion, jalapeño pepper, chopped cilantro, lime juice, salt, and black pepper. Mix well and adjust seasoning to taste. |
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8
Done
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Assembly: |
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9
Done
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To serve, divide the cooked quinoa among serving bowls. |
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10
Done
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Top the quinoa with the seasoned black beans, fresh salsa, avocado slices, and corn kernels. |
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11
Done
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Add a dollop of vegan sour cream (if using) and garnish with lime wedges and fresh cilantro leaves. |
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12
Done
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Serve your Vegan Mexican Quinoa Bowl immediately, allowing everyone to mix the ingredients together before enjoying. |
