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Vegan Mexican Quinoa Bowl
A vibrant and nutritious quinoa bowl with Mexican flavors.
Ingredients:
1
Servings
-
150gquinoa
-
200gblack beans
-
100gcorn
-
1itemred bell pepper
-
1itemavocado
-
100gcherry tomatoes
-
1itemlime
-
10gcilantro
-
1tbspolive oil
-
1tspcumin
-
1tspsalt
Preparation Time: 30 minutes
Instructions:
- Rinse quinoa under cold water and cook according to package instructions.
- Drain and rinse black beans.
- Chop red bell pepper and halve cherry tomatoes.
- In a large bowl, combine cooked quinoa, black beans, corn, red bell pepper, and cherry tomatoes.
- In a small bowl, whisk together lime juice, olive oil, cumin, and salt.
- Pour dressing over the quinoa mixture and toss to combine.
- Slice avocado and arrange on top of the quinoa bowl.
- Garnish with chopped cilantro before serving.
| Nutrition | Per Serving 800 g | Per 100g |
|---|---|---|
| Energy | 900 kcal | 113 kcal |
| Protein | 25 g | 3.1 g |
| Fibre | 20 g | 2.5 g |
| Salt | 2 g | 0.3 g |
| Sugar | 10 g | 1.3 g |
| Carbohydrates | 120 g | 15.0 g |
| Fat | 40 g | 5.0 g |
-
150gquinoa
-
200gblack beans
-
100gcorn
-
1itemred bell pepper
-
1itemavocado
-
100gcherry tomatoes
-
1itemlime
-
10gcilantro
-
1tbspolive oil
-
1tspcumin
-
1tspsalt
1
Servings
0
Rinse quinoa under cold water and cook according to package instructions.
Drain and rinse black beans.
Chop red bell pepper and halve cherry tomatoes.
In a large bowl, combine cooked quinoa, black beans, corn, red bell pepper, and cherry tomatoes.
In a small bowl, whisk together lime juice, olive oil, cumin, and salt.
Pour dressing over the quinoa mixture and toss to combine.
Slice avocado and arrange on top of the quinoa bowl.
Garnish with chopped cilantro before serving.