Ingredients
For the Cilantro Lime Quinoa:
- 1 cup uncooked quinoa, rinsed in a fine-mesh strainer
- 2 cups water
- Juice of 1/2 lime (about 1 Tbsp)
- 3–4 Tbsp minced cilantro
tsp salt (or more, to taste):
- 1/4 tsp pepper (or more, to taste)
For the Pico de Gallo:
- 2 cups quartered baby tomatoes (or diced Roma tomatoes)
- 3–4 Tbsp finely minced red onion
- 1–2 Tbsp finely minced jalapeno (seeds removed)
- 3–4 Tbsp fresh cilantro, minced
- 1/4 tsp salt (or more, to taste)
- 1/4 tsp pepper (or more, to taste)
- 1 clove garlic, finely minced (optional)
For the add-ins::
- 1 (14oz) can black beans
- 1–2 avocados, pitted and sliced or diced
Instructions
First, cook the quinoa – Heat water in a medium saucepan over medium-high heat until water comes to a boil. Add rinsed quinoa and cover, reducing heat to a simmer. Simmer about 15 minutes, or until all the liquid is absorbed and the quinoa is plump and fluffy. Stir in lime juice, cilantro, salt and pepper.
While quinoa is cooking, make your pico de gallo – In a medium bowl, gently stir together tomatoes, red onion, jalapeño, cilantro, salt, pepper, and garlic (if using).
To assemble your bowls, divide quinoa into 4 portions. Serve with about 1/2 cup of the pico de gallo, and about 1/2 cup black beans, and 1/4-1/2 an avocado, diced or sliced.
Notes
VARIATIONS: You can make these 100% vegan by sticking with things like corn, black beans, and avocado. Or, swap in chili for the black beans and top with some shredded lettuce (like building a taco-style bowl). If you aren’t vegan, you may enjoy adding chopped grilled chicken or a soft-boiled egg along with yours.
STORAGE TIPS: You can serve these all mixed together (like a big salad), or keep the components separate. If I’m serving them with avocado or a soft-boiled egg, I keep those un-cut until serving (or a few hours before).
Nutrition
- Calories: 379kcal
- Sugar: 2g
- Sodium: 299mg
- Fat: 14g
- Saturated Fat: 2g
- Trans Fat: 0
- Carbohydrates: 53g
- Fiber: 16g
- Protein: 14g
- Cholesterol: 0