Whip up a delicious meatless meal with these black bean quinoa fajita bowls!
This black bean and quinoa Buddha bowl has the usual hallmarks of a taco salad, minus the greasy fried bowl.
We've loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top.
Ingredients of Black bean feta quinoa bowl
- Prepare 2 tablespoons of olive oil.
- You need 1 of medium onion, finely chopped.
- You need 4 cloves of garlic, minced.
- Prepare 1 1/2 cups of chicken Stock.
- It's 3/4 cup of golden quinoa rinsed.
- It's 1 teaspoon of ground cumin.
- You need 1/4 teaspoon of cayenne pepper.
- Prepare of Salt and freshly ground black pepper.
- Prepare 5 ounces of baby Spinach.
- It's 1 bag (12 oz) of frozen sweet corn kernels, thawed.
- You need 2 (15 oz) cans of black beans, drained and rinsed.
- You need 1-2 ounces of feta cheese crumbled.
- You need 2 tablespoons of fresh cilantro leaves, torn for garnish.
Black bean feta quinoa bowl step by step
- In medium saucepan set over medium heat. Heat oil until shimmering about 2 minutes..
- Add the onion and sauté until browned about 5-7 mins then add minced garlic and sauté for 2 more mins add chicken broth and quinoa and mix until fully combined. Add the cumin, cayenne and a pinch of salt and pepper.
- Increase the heat to high and bring the mixture to a boil immediately reduce the heat to low, cover and simmer for 15-20 mins or until the liquid is absorbed add the spinach and gently toss with the quinoa until wilted.
- Remove the pan from the heat. Stir in corn and black beans crumble feta and garnish with cilantro.
This black bean and quinoa Buddha bowl has the usual hallmarks of a taco salad, minus the greasy fried bowl. We've loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top. Pour the vinaigrette over the quinoa and toss well. Serve with corn tortilla chips, sliced avocado, and feta (if not vegan). Did you know that quinoa is a seed?
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