June 19, 2015

Quinoa Bowls

I've passed this recipe along to a couple of different people this week and I love it so much, that I thought I'd post it here for all to see!  It's a delicious, healthy, and filling take on a burrito bowl.  I used to not be a huge fan of quinoa (keen-wah) because of it's texture.  But mixed together with veggies, seasonings, and sprinkled with lemon juice.  It's heavenly.

Quinoa Bowls


1 cup quinoa (rinsed)

1 ½ to 1 ¾ cup water

1 can low sodium corn (drained)

1 can low sodium black beans (rinsed)

1 can Rotel (diced tomatoes and chilies)

1 Tbsp paprika

½ Tbsp garlic powder

1-2 avocados

Juice of 1 lemon

Chopped green onion

Chopped cilantro

3-4 leaves of lacinato/dinosaur kale, diced



Add quinoa, corn, beans, rotel, water, paprika, and garlic powder to a large pot.  Stir, bring to a boil and then lower to a simmer.  Cook for 20-30 minutes or until quinoa is tender.

Dice up your avocado, green onion, kale, and cilantro.

Once your quinoa goodness is done cooking, add your kale and stir.

Serve up your mixture with your green onion, cilantro, and avocado.  Squeeze lemon juice over the top and devour!
Side Note: If you make a large batch to eat throughout the week, best to leave the kale out until you are ready to re-heat it.  Too much heat kills the enzymes and nutrients in your kale, so leaving it out until last minute is best.

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