Quinoa Fiesta Bowl with Beans, Pico de Gallo, and Avocado Lime Dressing
Mexican toasted quinoa, stewed black beans, fresh Pico de Gallo and oil-free Avocado Lime Dressing come together in this delicious bowl. This is an explosion of flavors and textures! Serve over crunchy Romaine lettuce for a satisfying, gluten-free, plant-based meal. If you love this, you'll also love 5 Minute Lemon Tahini Potato Bowl, Quinoa Kale Buddha Bowl with Crunchy Chickpeas and Spiced Tahini Dressing, and Raw Southwest Corn Salad with Oil-Free Chipotle Cashew Dressing
1/2batch1 1/2 cups 5-Minute Pico de Gallo (see link)
1batch1 1/2 cups Easy Oil-Free Avocado Lime Dressing (see link)
Instructions
To toast and cook the Mexican quinoa: Place the quinoa and spices in a dry pot. Cover and toast over medium heat, stirring often, for about 5-7 minutes. When the quinoa has toasted, add the garlic and 2 cups of water. Cover, and bring to a boil.
Reduce to a simmer and cook until quinoa is done, about 10-12 minutes.
When the quinoa is done, remove from heat and fluff to steam off any excess liquid. Let cool for about 5-10 minutes.
While the quinoa cooks, prepare your other ingredients. Chop the Romaine, warm up the stewed beans, make the Pico de Gallo, and make the Avocado Lime Dressing.
To assemble the Quinoa Fiesta Bowls: Place a few handfuls of Romain in the bottom of a big bowl. Add the Mexican quinoa, Stewed Black Beans, Pico de Gallo, and Avocado Lime Dressing. Serve with fresh lime. Fiesta!
Yields: About 4 big bowls.
Notes
Medium | Servings: 4 | Ready In: 30 minutes | Yield: 4 big bowls