Description
A vibrant Mexican-inspired quinoa bowl packed with flavor. Customizable with your favorite hot sauce and toppings!
Ingredients
Units
Scale
- 1 cups (237 ml) quinoa
- 1 bunch heirloom cherry tomatoes or tomatillos (finely diced)
- 1 white or red onion (finely diced)
- 1 red bell pepper (finely diced)
- 1 lime juice
- 2/3 cups (157 ml) sour cream
- pinch of salt
- olive oil
- 2 shallots (diced)
- 14 1/2 oz (411 g) can beans (rinsed and drained)
- 2 1/2 cups (591 ml) Le Puy lentils (cooked)
- 1 teaspoon ground or fresh oregano
- 2 garlic cloves (finely chopped to a paste)
- 1/2 teaspoon cumin
- 1 -2 jalapeño peppers (seeded and finely chopped)
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 2 avocados (pitted, peeled, and sliced)
- lime wedges
- corn tortilla chips (optional)
- hot sauce like Cholula or Sriracha
- hemp seeds
- 1 bunch spinach
Instructions
- Cook the quinoa according to package instructions, then drain and set aside.
- Mix the salsa and Baja sauce ingredients and set aside.
- Heat a skillet and add a drizzle of olive oil. Cook the shallots over medium-low heat until translucent. Add another drizzle of olive oil and the remaining spicy bean ingredients; cook for 5 minutes over low heat.
- Divide the quinoa and spicy beans into serving bowls. Add the avocado, lime wedges, tortilla chips, salsa, and Baja sauce.
- Serve with hot sauce, hemp seeds, and spinach leaves.
Notes
- For a smokier flavor, roast the tomatoes and bell peppers before dicing.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently.
- Substitute black beans or pinto beans for the canned beans. Adjust cooking time as needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 10
- Sodium: 500
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 70
- Fiber: 10
- Protein: 20
- Cholesterol: 10