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A vibrant quinoa salad with black beans, mango, avocado, cherry tomatoes, and lime slices in a white bowl.

Vegetarian Quinoa Recipe

Thisvegetarian quinoa bowl is a Tex-Mex inspired dish that’s ready in about 30minutes. It combines fluffy quinoa, black beans, corn, and fresh veggies, alltossed with cumin and paprika for bold flavors. Topped with avocado and servedwith lime, each serving has about 400–450 calories, making it a healthy andsatisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Southwestern-inspired, Tex-Mex
Calories: 450
Ingredients Method

Ingredients
  

  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes halved
  • 1 cup canned black beans rinsed and drained
  • 1 cup mango
  • 1 red bell pepper diced
  • 1 avocado sliced
  • 2 cups fresh spinach
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish optional
  • Lime wedges for serving

Method
 

  1. Cook Quinoa: Cook Quinoa: Start by rinsing the quinoa thoroughly under cold water to remove its natural bitter coating. In a medium-sized pot, mix the rinsed quinoa with vegetable broth for added flavor. Once it starts boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 15 minutes or until all the broth is absorbed. Turn off the heat and allow it to sit, covered, for an additional 5 minutes. Finally, fluff the quinoa with a fork to separate the grains and make it light and airy.
  2. Sauté Veggies: In a pan, heat olive oil over medium heat. Add bell pepper and corn. Sauté for 5 minutes.
  3. Add Beans and Spices: Stir in black beans, cumin, paprika, salt, and pepper. Cook for 2-3 minutes.
  4. Combine: Mix the cooked quinoa with sautéed veggies and beans. Toss in cherry tomatoes and spinach. Stir until spinach wilts.
  5. Serve: Divide into bowls. Top with avocado slices and cilantro. Serve with lime wedges.