Mexican Quinoa & Black Bean Bowl

Mexican · 35 min · Beans · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 1 cup quinoa
• 1 can (15 oz) black beans (canned, drained and rinsed)
• 1 cup cherry tomatoes
• 1 large avocado
• 1 small red onion
• 1 lime
• 1/4 cup fresh cilantro
• 2 tbsp olive oil
• to taste spices (cumin, paprika, chili powder)
• to taste salt and pepper

Method

1. Rinse the quinoa under cold water. In a pot, bring 2 cups of water to a boil, add quinoa, reduce heat, cover, and simmer for 15 minutes until fluffy.
2. While quinoa cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add chopped red onion and cook until translucent, about 3 minutes.
3. Add spices (1 tsp cumin, 1 tsp paprika, 1/2 tsp chili powder) to the onion and cook for 1 minute. Stir in drained black beans until heated through.
4. Chop cherry tomatoes, avocado, and cilantro. Squeeze lime juice over the avocado and cilantro.
5. Once quinoa is ready, fluff with a fork. In a large bowl, combine cooked quinoa, black bean mixture, cherry tomatoes, and cilantro.
6. Drizzle with remaining olive oil, squeeze fresh lime juice, and season with salt and pepper to taste. Toss gently to combine.
7. Divide the mixture into four bowls. Top each with sliced avocado and extra cilantro if desired.
8. Serve immediately for a hearty, gluten-free Mexican-inspired lunch.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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