Southwest Quinoa Bowl
To get in the mood for Cinco de Mayo this upcoming weekend, I meal prepped these Mexican style vegan quinoa bowls for the work week. They are full of veggies, protein, spices, and my favorite, avocado! I mixed in salsa, tomatoes, cilantro, scallions, and topped with lime juice and avocado.
This one pot meal takes less than 30 minutes to make and clean up! These are perfect when I either have too many things to do during the weekend or I am lazying around and lose track of time.
Southwest Quinoa Bowl
Servings 4 to 6 people
Ingredients
- 2 tbsp oil
- 3 cloves garlic minced
- 1 jalapeño minced
- 15 oz black beans
- 15 oz corn
- 5 pearl tomatoes on the vine diced
- 1 cup quinoa
- 2 cups vegetable stock
- 1 tsp chili powder
- 2 tsp cumin
- 1 tsp taco seasoning
- salt to taste
- pepper taste
- 1 avocado cubed
- 1 lime juiced
- fresh cilantro to garnish
- fresh scallions to garnish
Instructions
- In a frying pan, combine oil, garlic, and jalepeño cook for about 2 minutes.
- Add the black beans, corn, quinoa, vegetable stock, chili powder, cumin, taco seasoning, salt, and pepper. Mix and cover. Cook for 15-20 minutes.
- Top mixture with tomatoes, avocado and lime juice, then garnish with cilantro and scallions.
- Enjoy!