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The Southwest Quinoa & Black Bean Bowl is a vibrant, nutrient-packed dish that captures the essence of Southwestern cuisine while promoting a healthy lifestyle. This recipe is not just a meal; it's a celebration of the rich flavors and diversity found in plant-based cooking. As more individuals embrace vegetarian and vegan diets for their health benefits, this bowl stands out as a fulfilling option that is both delicious and easy to prepare.

Southwest Quinoa and Black Bean Bowl

Discover the delicious and nutritious Southwest Quinoa & Black Bean Bowl, a vibrant dish that celebrates Southwestern flavors while offering a satisfying, plant-based meal. Packed with superfood quinoa and protein-rich black beans, this bowl provides essential nutrients to support your healthy lifestyle. Customize with fresh veggies and spices for added flavor and nutrition. Quick to prepare, it's perfect for meal prep, making wholesome eating easy and enjoyable.
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 red bell pepper, diced into bite-sized pieces

1 small red onion, finely diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chili powder (adjust according to your desired spice level)

1 ripe avocado, diced

1 lime, juiced (about 2 tablespoons)

1/4 cup fresh cilantro, chopped

Salt and pepper to taste

Olive oil, for sautéing

Optional: 1/2 cup cherry tomatoes, halved; hot sauce, for serving

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring the mixture to a rapid boil over high heat, then lower the heat to a simmer. Cover the pot and let it cook for approximately 15 minutes, or until all the liquid is absorbed and the quinoa appears fluffy. Once cooked, remove from the heat and let it stand covered for an additional 5 minutes. Finally, fluff the quinoa using a fork.

    Sauté the Vegetables: Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and red bell pepper and sauté for about 5 minutes until they are softened and aromatic. Add the minced garlic along with the ground cumin, smoked paprika, and chili powder. Stir and cook for an additional 1-2 minutes until the spices are fragrant.

      Combine Ingredients: Stir the drained black beans and corn into the skillet with the sautéed vegetables. Cook for another 3-4 minutes, just to heat everything through. Taste and season with salt and pepper as needed.

        Assemble the Bowl: In individual serving bowls, start by layering the fluffy quinoa on the bottom. Top it generously with the warm black bean and vegetable mixture. Add the diced avocado and finish with a sprinkle of fresh cilantro on top. Squeeze fresh lime juice over the dish for a zesty brightness.

          Optional Toppings: For additional flavor and texture, consider adding halved cherry tomatoes, a drizzle of your favorite hot sauce, or extra lime wedges on the side for more zest.

            Serve: Enjoy your Southwest Quinoa & Black Bean Bowl while it's warm or at room temperature. This dish can be stored in the refrigerator for up to 3 days, making it a fantastic option for meal prep!

              Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings