Cuban-Inspired Quinoa Bowl with Avocado (Egg-Free)
A healthy and vibrant Cuban-inspired quinoa bowl featuring seasoned quinoa, black beans, corn, avocado, and a zesty lime dressing. A nutritious and egg-free lunch option.
Ingredients
- 1 cup Quinoa
- 2 cups Vegetable broth
- 1 can Black beans
- 1 cup Corn
- 2 Avocado
- 1/4 Red onion
- 1/4 cup Cilantro
- 2 tbsp Lime juice
- 2 tbsp Olive oil
- 1 tsp Cumin
- 1/2 tsp Chili powder
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Add the 1 cup of Quinoa and the 2 cups of Vegetable broth to a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is tender. Let stand, covered, for 5 minutes off the heat.
- 2While the quinoa cooks, prepare the vegetables. Rinse and drain the 1 can of Black beans. Measure out the 1 cup of Corn. Cut the 2 Avocados into 1.27 cm cubes. Finely chop the 1/4 Red onion.
- 3In a small bowl, combine the 2 tablespoons Lime juice, 2 tablespoons Olive oil, 1 teaspoon Cumin, and 1/2 teaspoon Chili powder. Whisk together until well combined to make the dressing.
- 4Fluff the cooked 1 cup of Quinoa with a fork. Add the rinsed and drained 1 can of Black beans, the 1 cup of Corn, the cubed 2 Avocados, and the chopped 1/4 Red onion to the bowl with the quinoa.
- 5Pour the prepared dressing over the quinoa and vegetable mixture. Gently toss everything together until evenly coated.
- 6Chop the 1/4 cup Cilantro. Sprinkle the chopped 1/4 cup Cilantro over the top of the bowl as a garnish. Serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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