Peruvian Quinoa Bowl

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup quinoa
• •2 cups vegetable broth or water
• •1 tablespoon olive oil
• •1 red bell pepper, diced
• •1 cucumber, diced
• •1 avocado, sliced
• •1 cup cherry tomatoes, halved
• •1 cup black beans, rinsed and drained
• •1/4 cup fresh cilantro, chopped
• •1 lime, juiced
• •1 teaspoon cumin
• •1 teaspoon paprika
• •1/2 teaspoon cayenne pepper (adjust to taste)
• •Salt and pepper to taste

Instructions

1. 1

   Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.

2. 2

   In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and let simmer for 15 minutes until quinoa is fluffy and liquid is absorbed.

3. 3

   While the quinoa cooks, heat olive oil in a skillet over medium heat. Add diced red bell pepper and cook for 3-4 minutes until slightly softened.

4. 4

   In a bowl, mix the black beans, cucumber, cherry tomatoes, and chopped cilantro.

5. 5

   In a small bowl, whisk together lime juice, cumin, paprika, cayenne pepper, and salt and pepper to create the spicy dressing.

6. 6

   Once the quinoa is cooked, fluff it with a fork and let it cool slightly. Then, divide the quinoa into bowls.

7. 7

   Top each bowl with the sautéed bell pepper, black bean mix, and slices of avocado. Drizzle with the spicy dressing and serve immediately.