Mexican Quinoa Bowl

I love throwing everything in a pot and creating a meal. This healthy quinoa bowl is very versatile! Put it over salad, in a wrap, paired with chicken, or simply by itself. You will be so satisfied by this wonderful dish.

Ingredients:

1/2 of a medium purple onion chopped

1 can of organic corn

15 oz of vegetable broth

1 large zucchini chopped into small cubes

1 jalapeno chopped

1 can organic black beans

1 large red bell pepper chopped

1 can fire roasted diced tomatoes

1/2 cup chopped cilantro

2 cups of quinoa

the juice of 1 lime (about 1/4 cup)

Directions:

In a large cast iron pot, heat 1 tbsp of olive oil. Once hot, saute the purple onion and jalapeño for about 2-3 minutes until the onion begins to brown slightly. You will want to stir frequently to ensure that nothing sticks to the pot.

Then add in the whole can of diced tomatoes and mix well. Allow to cook for 2 minutes.

Pour in the vegetable broth and 1 1/2 cups of water, lime juice, and bring to a boil.

Next, add in the quinoa. Allow to cook for 10 minutes. Stir in the corn, zucchini, and black beans.

Allow to cook for 5 more minutes. Sprinkle on the cilantro and cook for two more minutes.

When ready to eat, serve alone or over a bed of lettuce. Top with some avocado, cilantro, and even some hemp seeds. This dish is so filling and has lots of flavor and color! You will notice that I did not require any seasoning because I think the flavors of all the vegetables complement each other very well. However if you are looking for some added kick, sprinkle in 1 tsp of chili powder. You can also put this in a wrap! It is so versatile and will be a new family favorite!