Spicy Mexican Quinoa Bowl
I love this recipe to jazz up some basic quinoa I generally make a batch this big and eat it throughout the week but it could also function as the main dish or side dish for a small group
I love this recipe to jazz up some basic quinoa I generally make a batch this big and eat it throughout the week but it could also function as the main dish or side dish for a small group
- Carbohydrate 55.9916327566937 g
- Cholesterol 0 mg
- Fat 13.5285669161706 g
- Fiber 11.2700770837417 g
- Protein 12.5521688325982 g
- Saturated Fat 1.72162593410874 g
- Serving Size 1 1 Serving (215g)
- Sodium 76.7337828859019 mg
- Sugar 44.7215556729521 g
- Trans Fat 0.839476043495684 g
- Calories 381 calories
Step-by-step
- Saute onion in oil, until browned. Remove from heat and toss with quinoa in a mixing bowl.
- Optional: Wipe oil out of the onion pan and toast corn in it over a medium heat, until fragrant and beginning to brown.
- Add corn and beans to the quinoa mixture and toss. Chop tomato into bite-sized piece and add to the mixture.
- Squeeze lime juice into a cup, and whisk in cumin, cayenne, and salt. (If using bottled juice, use about 1/3 cup.)
- Pour lime/spice mixture over quinoa mixture and toss well. Finish with avocado and pack into tupperware. Fantasize about your quinoa bowl until lunch.
Traditional rice and bean bowls rely on heavy starches and long simmering times, but pseudo-cereal grains cook through absorption in roughly fifteen minutes. Raw quinoa contains a bitter outer saponin coating that requires a thorough rinse in a fine-mesh strainer prior to boiling. Achieving optimal texture in grain salads depends on precise visual cues and acid balancing.
- Sauté the chopped onion over medium-high heat until the edges turn deeply golden and translucent, signaling sugar caramelization.
- Toast the corn kernels in a dry skillet for four to five minutes, stirring frequently until distinct brown spots appear on the surface.
- Check the avocado for doneness by pressing gently near the stem end; slight yielding indicates ripe flesh ready for slicing.
- Whisk the fresh lime juice with ground cumin and cayenne pepper vigorously until the spices fully suspend in the liquid.
- Store prepared portions in airtight containers for up to three days, allowing the black beans and corn to absorb the citrus dressing.
