In need of a simple, one pot weeknight dinner for the whole family? This is the recipe for you! It’s a great source of plant based protein from the quinoa and black beans, plus you’re getting lots of veggies which is always a plus! Top it off with some ripe avocado for your healthy fat source and you’ve got a balanced and tasty meal! For the meat lovers in the family, you can easily cook up some chicken or steak to serve alongside your quinoa bowl.

Veggie Black Bean Quinoa Bowl

servings: about 4

INGREDIENTS

• ¾ cup uncooked quinoa
• 1.5 cups vegetable stock [or chicken stock]
• 1 Tbsp olive oil
• 1 green bell pepper, chopped
• ½ yellow onion, chopped
• 4 garlic cloves, minced
• 1 can black beans, drained and rinsed
• 1 12-oz. bag organic frozen corn [or roasted corn removed from about 3 husks]
• 2 large handfuls organic baby spinach
• 1 Tbsp ground cumin
• 1 tsp chili powder
• ½ tsp sea salt
• ¼ tsp black pepper
• ½ cup fresh cilantro, chopped
• Cojita cheese, crumbled for garnish
• sliced avocado, for garnish

DIRECTIONS

Add olive oil to large skillet on medium heat. Next add onion, garlic and bell pepper. Sauté for about 5 minutes until vegetables become tender. Add quinoa, stock, cumin, chili powder, salt and pepper. Stir mixture and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Last, add black beans, corn, spinach and cilantro. Stir until spinach has wilted. To serve, crumble with cojita cheese and top with a generous helping of sliced avocado. Enjoy!

Veggie Black Bean Quinoa Bowl

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Author: Angela Freed

Serves: about 4

Ingredients

• ¾ cup uncooked quinoa
• 1.5 cups vegetable stock [or chicken stock]
• 1 Tbsp olive oil
• 1 green bell pepper, chopped
• ½ yellow onion, chopped
• 4 garlic cloves, minced
• 1 can black beans, drained and rinsed
• 1 12-oz. bag organic frozen corn [or roasted corn removed from about 3 husks]
• 2 large handfuls organic baby spinach
• 1 Tbsp ground cumin
• 1 tsp chili powder
• ½ tsp sea salt
• ¼ tsp black pepper
• ½ cup fresh cilantro, chopped
• Cojita cheese, crumbled for garnish
• sliced avocado, for garnish

Instructions

1. Add olive oil to large skillet on medium heat.
2. Next add onion, garlic and bell pepper.
3. Sauté for about 5 minutes until vegetables become tender.
4. Add quinoa, stock, cumin, chili powder, salt and pepper.
5. Stir mixture and bring to a boil.
6. Reduce heat, cover and simmer for 15 minutes.
7. Last, add black beans, corn, spinach and cilantro. Stir until spinach has wilted.
8. To serve, crumble with cojita cheese and top with a generous helping of sliced avocado. Enjoy!

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Let me know what you thought about this recipe in the comments below!