Protein-Packed Quinoa and Black Bean Bowl

Introduction:

This Protein-Packed Quinoa and Black Bean Bowl is a perfect blend of plant-based protein, fresh veggies, and zesty flavors. Ideal for vegetarians and anyone seeking a high-protein meal, this dish is quick, filling, and loaded with nutrients. Whether you're fueling up after a workout or prepping for a busy day, this bowl has everything you need.

Why You’ll Love This Recipe:

• High in plant-based protein and fiber.

• Quick and easy to prepare in under 30 minutes.

• Versatile and customizable with your favorite toppings.

• Perfect for meal prep or a quick weekday meal.

Ingredients:

• 1 cup quinoa (uncooked)

• 1 can black beans (rinsed and drained)

• 1 cup cherry tomatoes (halved)

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 avocado (sliced)

• 1/4 cup red onion (diced)

• 1 tablespoon olive oil

• 1 teaspoon cumin

• 1 teaspoon chili powder

• Salt and pepper to taste

• Fresh cilantro (chopped, for garnish)

• Lime wedges (for serving)

Instructions:

1. Cook the Quinoa:

   • Rinse quinoa under cold water.

   • In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.

2. Prepare the Vegetables:

   • In a large skillet, heat olive oil over medium heat.

   • Add corn, cumin, chili powder, salt, and pepper. Sauté for 3-4 minutes until lightly charred.

3. Assemble the Bowl:

   • Divide cooked quinoa into bowls. Top with black beans, sautéed corn, cherry tomatoes, diced red onion, and avocado slices.

4. Garnish and Serve:

   • Sprinkle with fresh cilantro and serve with lime wedges for an extra burst of flavor.

Health Benefits:

• Quinoa: A complete protein and excellent source of fiber and essential amino acids.

• Black Beans: High in plant-based protein and rich in antioxidants.

• Avocado: Loaded with healthy fats and potassium to support overall health.

• Corn and Tomatoes: Packed with vitamins, fiber, and natural sweetness.

Variations:

• Add grilled chicken or shrimp for extra protein.

• Use roasted sweet potatoes instead of quinoa for a different texture.

• Drizzle with a creamy tahini or Greek yogurt-based dressing.

• Spice it up with a dash of hot sauce or jalapeño slices.

FAQs:

Can I make this dish ahead of time?
Yes! Store the quinoa and toppings separately in airtight containers in the fridge for up to 3 days. Assemble before serving.

Can I use canned corn?
Absolutely! Just drain and rinse it before sautéing for the best flavor.

Is this recipe gluten-free?
Yes, this dish is naturally gluten-free.