Print

Quinoa Black Bean Bowl

Quinoa Black Bean Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant, wholesome, and halal-friendly Quinoa Black Bean Bowl that is packed with protein, fresh vegetables, and zest. Extremely simple to prepare, customizable, and perfect for busy weeknights or healthy meal prep.

Ingredients

Scale

1 cup white or tri-color quinoa
1 can black beans
1 cup cor
1 whole red bell pepper
1 whole avocado
2 cups halal chicken broth
2 tbsp fresh lime juice
1 tbsp olive oil
1 tsp cumi
0.5 tsp chili powder
1 pinch salt and pepper
0.25 cup chopped fresh cilantro

Instructions

  1. Rinse the quinoa under cold water using a fine-mesh strainer to remove saponi
  2. In a medium saucepan, combine the rinsed quinoa and the halal chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed and quinoa is fluffy
  3. While quinoa cooks, dice the red bell pepper and rinse the black beans. Combine the beans, corn, and bell pepper in a large mixing bowl
  4. Whisk the olive oil, fresh lime juice, cumin, chili powder, salt, and pepper together in a small jar to create the dressing
  5. Fluff the cooked quinoa with a fork and add it to the bowl with the vegetables. Pour the dressing over the components and toss to coat thoroughly
  6. Divide into bowls and top each with fresh avocado slices and chopped cilantro before serving

Notes

Toast the dry quinoa in the pot with a teaspoon of oil for two minutes before cooking for an enhanced nutty flavor.

Always use high-quality halal chicken broth instead of water to boost flavor.

Let the assembled bowl sit for five minutes before serving to allow the quinoa to absorb the dressing.

Leftovers can be stored in an airtight container in the refrigerator for up to four days; keep avocado separate to prevent browning.

To reheat, add a tiny splash of water or halal beef broth and microwave on medium power for 60 to 90 seconds.