Dairy-Free Peruvian Quinoa Breakfast Bowl
A hearty and nutritious quinoa breakfast bowl featuring Peruvian flavors without any dairy. This bowl is packed with plant-based protein, fiber, and healthy fats to start your day right.
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 can (15oz), rinsed Black Beans
- 1 medium, diced Avocado
- 1 medium, diced Tomato
- 1/4 medium, finely chopped Red Onion
- 2 tablespoons Lime Juice
- 1/4 cup, chopped Cilantro
- 1 tablespoon Olive Oil
- 2 cloves, minced Garlic
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Paprika
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the quinoa thoroughly under cold water.
- 2In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy.
- 3While the quinoa is cooking, prepare the black bean mixture. In a skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant.
- 4Add the drained and rinsed black beans, cumin, paprika, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
- 5Fluff the cooked quinoa with a fork and divide it among bowls.
- 6Top each bowl with the black bean mixture, diced avocado, diced tomato, and chopped red onion.
- 7Drizzle with lime juice and garnish with fresh cilantro. 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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