Quinoa Black Bean Fresh Bowl with Spicy Lime Cilantro Dressing
Category
Main Course
Prep
10 minutes
Cook
15 minutes
Style
Mexican
Technique
Boiling
Diet Friendly
Vegan
Daily Recipe: August 06, 2024
This is a vibrant, flavourful dish that embodies the spirit of inventive vegan Mexican cuisine. We'll be using seasonal ingredients like corn and cherry tomatoes, and supplementing them with hearty staples like quinoa and black beans. A spicy lime-cilantro dressing gives this dish a zesty kick.
Ingredients (for 4)
- Quinoa - 2 cups - rinsed and drained
- Water - 4 cups
- Black beans, canned or pre-soaked - 2 cups - boiled
- Fresh corn kernels - 2 cups
- Cherry tomatoes - 2 cups - halved
- Mixed salad greens - 4 cups
- Cilantro - 1 bunch - leaves picked and stems discarded
- Limes - 4 - juiced
- Small jalapeno peppers - 2 - seeded and chopped
- Extra virgin olive oil - Β½ cup
- Salt - to taste
- Pepper - to taste
Preparation
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Step 1 - π²πΎβ²οΈBoil the quinoa in water until it's tender and all the water is absorbed, this should take about 15 minutes.
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Step 2 - πΏππΆοΈπͺοΈIn a blender, combine cilantro, lime juice, jalapenos, and olive oil. Blend until smooth to create the dressing.
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Step 3 - π§π€π₯Season your dressing with salt and pepper. Make sure to adjust the taste according to your preference.
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Step 4 - π₯£π₯¬π π½In each serving bowl, divide and layer the cooked quinoa, black beans, corn, cherry tomatoes, and salad greens.
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Step 5 - π₯π¦π΄Drizzle a generous amount of the dressing onto each bowl. Serve the delicious salad immediately and enjoy.
Additional
Add in your favorite seasonal vegetables to make this dish even more exciting and customizable! Kids can participate by helping to assemble the ingredients in the bowls and drizzle the dressing on top. History Fun Fact: Ancient Aztecs and Mayans were the first to cultivate quinoa and black beans, they have been a staple food in Central and South America for thousands of years.