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Southwest Style Quinoa Veggie Bowl
Prep Time: 15:00
Cook Time: 00:20
1 cup dry quinoa, cooked according to package instructions
1/2 pint grape or cherry tomatoes, chopped into quarters
1 medium yellow or white onion, chopped small
1 bell pepper, chopped
1/3 cup frozen corn
1/3 cup frozen peas (optional)
15 oz can of beans, drained and rinsed (optional)
large handful of cilantro chopped, including stems (can omit if cilantro isn't your jam)
2 tsp ground cumin
1 tsp oregano
1/2 tsp paprika
1 tsp liquid smoke (optional)
1/2 lime, freshly squeezed
salt and pepper to taste
1In a large pot cook quinoa according to package instructions.
2While quinoa is cooking, heat a small amount of oil to another pot or a skillet and add chopped onion. Cook on medium/low until onion starts to soften (a few minutes) and then add bell pepper and cook for a few more minutes.
3When quinoa is soft and the liquid has evaporated mix in the frozen corn and peas along with the sauteed veggies, chopped tomatoes and beans if using. Replace the lid and allow to sit on the stove for a few minutes with the heat off while you chop of your cilantro and prepare your spices. The frozen veggies should heat up nicely in the hot quinoa. If not, you may choose to cook on low for a couple of minutes to help them along. Just be careful not to use too much more heat for too long as quinoa can and likely will stick to your pot!
4Add spices, liquid smoke (if using), cilantro and lime juice, mix well and then as always, give it a taste test. Adjust seasonings as needed.
5Serve with a side of veggies or guac, or enjoy with a protein of your choice!