Description
A nutritious and vibrant Black Bean & Quinoa Bowl featuring cooked quinoa, black beans, fresh vegetables, and a creamy homemade guacamole. This recipe is quick to prepare, perfect for a healthy lunch or light dinner with fresh flavors and simple ingredients.
Ingredients
Scale
Main Ingredients
- 1 cup cooked quinoa
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup cherry tomatoes, halved
- 1/2 cup corn kernels (fresh, canned, or frozen and thawed)
- 1/4 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup shredded carrots
Guacamole
- 1/2 avocado
- 1 tablespoon lime juice
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare Quinoa: Cook the quinoa according to the package instructions and allow it to cool slightly to room temperature for best texture in the bowl.
- Make Guacamole: In a small bowl, mash the avocado with lime juice, salt, and pepper until creamy and well combined, creating a quick fresh guacamole.
- Assemble the Bowl: In a serving bowl, layer the cooked quinoa as the base, then add black beans, halved cherry tomatoes, corn kernels, diced red bell pepper, finely chopped red onion, and shredded carrots evenly over the quinoa.
- Add Guacamole and Garnish: Top the assembled bowl with a generous scoop of the fresh guacamole and sprinkle chopped cilantro over everything to add a bright herbal note.
- Serve: Serve the bowl immediately for a warm meal or chill it for 15–20 minutes in the refrigerator if you prefer a refreshing cold dish.
Notes
- You can use fresh, canned, or thawed frozen corn depending on availability.
- To prepare quinoa faster, rinse it well before cooking to remove any bitterness.
- Adjust seasoning in guacamole according to taste, adding more lime juice or salt if desired.
- For added protein, consider topping with a fried or poached egg.
- This dish is versatile and can be served warm or cold based on preference.
