Tuesday, June 28, 2011

Southwestern Quinoa Bowl

there are a couple versions of this recipe floating around the food blog world, so chances are you have already seen a dish similar to this one. however, i thought it was worth sharing my take on the meatless, high protein meal.

it's the perfect, quick, fresh summer meal. this meal is protein packed with quinoa and black beans. i like to add grape tomatoes, avocado, and corn with a light lime vinaigrette.

the longest part of this meal is the 15 minutes it takes to cook the quinoa. chopping the veggies while the quinoa cooks allows this dish to be on the table in under 30 minutes. that's what i call a great weeknight meal.

Southwestern Quinoa Bowl
serves 2

1 cup uncooked quinoa, rinsed
1 3/4 cup low sodium chicken stock
15 grape tomatoes, halved
1 cup canned corn, drained
1 cup canned black beans, drained and rinsed
1 avocado, chopped
1 tbs extra virgin olive oil
1 lime, zested and juiced
1/2 tsp garlic, minced
1/4 tsp garlic salt
1/8 tsp pepper

bring quinoa and chicken stock of a boil over medium high heat. reduce to low and let simmer 10-15 minutes until tender. let cool 5-10 minutes.

meanwhile, chop tomatoes and avocado. in a large bowl, whisk together olive, lime, garlic, salt and pepper. stir all ingredients into lime vinaigrette and enjoy at room temperature or chilled.

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