Southwestern quinoa bowls are a simple lunch option you can put on your food prep check list. Full of healthy carbs and protein, this is a must-make meal!
Somehow, it took me 4 years of blogging to create a ‘bowls’ recipe category. Something about that feels fundamentally wrong, considering 50% of the food I eat for lunch could be classified that way. I also just realized that I call these bowls, and usually ate them in a bowl. But I photographed them on a plate. What is happening to my life?
Parenting. That’s what.
Whatever. I’m just gonna go with it and see how many people notice that this bowl recipe is actually pictured on a plate, and hope that everyone understands you’re supposed to serve this in the best type of dish you own. Is anyone else an unusually enthusiastic fan of the bowl?
Please don’t take that in the wrong direction, folks.
This recipe is great for anyone who is sick of eating quinoa the same way e’ry day. We eat a lot of quinoa. Like, a LOT. Quinoa is not usually the base of a recipe, but a sidenote in the food prep world. Need some carbs? Just throw a little quinoa in there and call it a meal! Today, our favorite gluten-free grain is gonna get some extra love.
I was sorta going for a burrito bowl when I created this. You could definitely use this IN a burrito too, but in a bowl with some taco or fajita meat—I think this would be legit. So once again let’s use our imaginations with these pictures and pretend we’ve got fajita meat instead of grilled pork. The grilled pork was pretty damn good, but can you ever really say ‘no’ to fajita meat?
To me, it’s as hard as taking Baby Einstein off repeat when you’re working from home with a sick kiddo. (My life, yesterday).
That Baby Einstein though. It’s genius.
I can’t really stay on topic anymore, so I’m simply going to divert you to this recipe. It’s part of a food prep and meal plan guide that I’m working up. And, will hopefully post soon! Stay tuned, my friends.
- 2 cups quinoa
- 2 cups black beans, pre-cooked or rinsed from a can
- 2 cups corn, rinsed from a can or thawed from frozen
- 1 can diced tomatoes
- 2 tablespoons cilantro
- 1 teaspoon garlic salt
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- In a large kettle, add quinoa, 3 cups of water and seasoning.
- Bring to a boil. Reduce heat to low, and cover. Let simmer for 15 minutes.
- Stir in black beans, corn and diced tomatoes, and cook additional 2 minutes.
- Serve in a bowl with chicken and avocado!