Quinoa Bowl
Looking for a nutritious and flavorful meal? This quinoa bowl is the perfect solution! Bursting with fresh ingredients and vibrant colors, it’s not only visually appealing but also loaded with protein and fiber. Whether you’re meal prepping for the week or seeking a quick dinner option, this quinoa bowl will satisfy your cravings while nourishing your body. Let’s dive into this simple yet delightful recipe!
Ingredients
– 1 cup quinoa
– 2 cups vegetable broth
– 1 cup black beans (cooked)
– 1 cup sweet potato (cubed and roasted)
– 1 avocado (sliced)
– 1 lime (juiced)
– Fresh cilantro (for garnish)
– Olive oil (for drizzling)
– Salt and pepper (to taste)
– Optional: cherry tomatoes, corn, or any preferred veggies
Servings and Cooking Time
This recipe makes 2 servings. Preparation time is about 15 minutes, with an additional 25 minutes for cooking.
Nutritional Value
Each serving (approximately 1.5 cups) contains about 350 calories, 12g protein, 14g fat, 45g carbohydrates, and 10g fiber. This is based on one serving for one person.
Step-by-Step Cooking Process
1. Rinse the quinoa under cold water to remove bitterness.
2. In a saucepan, bring vegetable broth to a boil.
3. Add quinoa to the boiling broth and reduce heat to low.
4. Cover and simmer for about 15 minutes until liquid is absorbed.
5. Meanwhile, preheat the oven to 400°F (200°C).
6. Toss sweet potato cubes in olive oil, salt, and pepper.
7. Roast sweet potatoes for 20 minutes or until tender.
8. Fluff quinoa with a fork and season with lime juice, salt, and pepper.
9. In a bowl, layer quinoa, black beans, and roasted sweet potatoes.
10. Top with avocado slices and fresh cilantro, then drizzle with olive oil.
Alternative Ingredients
Feel free to substitute the black beans with chickpeas or lentils. You can also use any seasonal vegetables for roasting, like zucchini or bell peppers, to add variety to your bowl.
Serving and Pairings
This quinoa bowl pairs wonderfully with a side of mixed greens or a light vinaigrette salad. For added protein, consider serving it alongside grilled chicken or shrimp.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for 1-2 minutes or until warm. This dish is not recommended for freezing due to the avocado.
Cooking Mistakes
- Not rinsing quinoa can lead to a bitter taste.
- Overcooking can make quinoa mushy; aim for a fluffy texture.
- Neglecting to season can result in bland flavors.
- Using too much liquid can make the quinoa soggy.
- Skipping the roasting step may affect the dish’s flavor profile.
Helpful Tips
- Always taste and adjust seasonings to your preference.
- Experiment with different toppings for variety.
- Prepare a large batch of quinoa for meal prep.
- Add nuts or seeds for extra crunch and nutrition.
FAQs
Can I use water instead of vegetable broth?
Yes, you can use water, but vegetable broth adds more flavor to the quinoa.
Is this quinoa bowl vegan?
Absolutely! All ingredients are plant-based, making it a perfect vegan meal.
How can I make this dish gluten-free?
Quinoa is naturally gluten-free, so this dish is safe for gluten-sensitive diets.
What can I add for extra protein?
Consider adding grilled chicken, tofu, or a scoop of hummus for additional protein.
How do I know when quinoa is done cooking?
Quinoa is done when it has absorbed all the liquid and the grains have expanded and become fluffy.
Conclusion
This quinoa bowl is not just a dish; it’s a celebration of flavors and health. With its vibrant ingredients and easy preparation, it’s perfect for any occasion. Enjoy this wholesome meal that nourishes both body and soul!
Quinoa Bowl
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup black beans cooked
- 1 cup sweet potato cubed and roasted
- 1 avocado sliced
- 1 lime juiced
- Fresh cilantro for garnish
- Olive oil for drizzling
- Salt and pepper to taste
- Optional: cherry tomatoes corn, or any preferred veggies
Instructions
- Rinse the quinoa under cold water.
- In a saucepan, bring vegetable broth to a boil.
- Add quinoa, reduce heat to low, cover, and simmer for 15 minutes.
- Preheat the oven to 400°F (200°C).
- Toss sweet potato cubes with olive oil, salt, and pepper.
- Roast sweet potatoes for 20 minutes or until tender.
- Fluff quinoa with a fork and season with lime juice, salt, and pepper.
- In a bowl, layer quinoa, black beans, and roasted sweet potatoes.
- Top with avocado slices and fresh cilantro.
- Drizzle with olive oil before serving.