Quinoa Chili Bowl with Black Bean

INGREDIENTS

1 (15-ounce) can black beans, drained and rinsed
1 clove garlic, minced
1/2 cup chopped onions
1 tablespoon chili powder
1 teaspoon ground cumin
1 cup uncooked quinoa (any variety), well rinsed
1-1/2 cups corn kernels, frozen, from the cob, or drained from the can
1 red bell pepper, stemmed, seeded, and diced
1 (14.5 ounce) can diced fire-roasted tomatoes (BPA-free can)
3 cups low sodium chicken or vegetable broth (add more for a thinner soup)
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher or sea salt
1/8 teaspoon cayenne pepper

RECIPE PREPARATION

Sauté onion and bell pepper in skillet with olive oil over medium heat for about 5 minutes, until the onion is softened and translucent.

Add minced garlic. Cook for an additional 30 seconds, until golden and fragrant.

Stir in stock, diced tomatoes with juice, quinoa, salt, chili powder, cumin, and cayenne pepper.

Simmer over medium high heat until the quinoa softens, about 20 minutes.

Add corn kernels and black beans. Cook for an additional 5 minutes, stirring occasionally, until cooked through.

Serve and enjoy!

Comments

ONE PAN MEXICAN QUINOA

INGREDIENTS quinoa black beans frozen corn 1 red onion garlic 2 bell peppers paprika powder cumin fresh lime juice chopped parsley vegetable broth canned diced tomatoes salt and pepper red pepper flakes (optional) RECIPE PREPARATION Heat some oil in a large pot or pan and sauté the onion for 2-3 minutes or until it becomes translucent. Then add the garlic and the bell pepper and cook for another 2 minutes. Add the rest of the ingredients except for the lime juice, the green onions, and the parsley. Cover with a lid and cook for 20 minutes on medium heat. Stir once in a while to make sure your Mexican quinoa is not burning or sticking to the bottom of the pan. Then stir in the lime juice, the green onions, the parsley and season with salt, pepper, and red pepper flakes. Serve with avocado on top.

Buddha Noodles

INGREDIENTS 12 oz. package udon noodles 3 tbsp. smooth peanut butter 3 tbsp. soy sauce 2 tbsp. sesame oil 1 tbsp. honey 1 tbsp. lime juice 1 clove garlic, minced 2 c. Shredded chicken 2 c. broccoli florets, steamed 2 avocados, thinly sliced 2 green onions, thinly sliced 1 tsp. sesame seeds RECIPE PREPARATION In a large pot of salted boiling water, cook noodles according to package instructions. Drain noodles and rinse with cold water to cool. Return noodles to saucepan. Add peanut butter, soy sauce, sesame oil, honey, lime juice, and garlic. Stir until sauce is creamy and noodles are fully coated. If the sauce is too loose, turn heat to low and cook until the sauce has thickened, about 1 minute. Divide noodles between bowls. Top each serving with chicken, broccoli, avocado, and green onions. Garnish with sesame seeds and serve warm or at room temperature.

Bang Bang Cauliflower

INGREDIENTS 3 tbsp. extra-virgin olive oil 2 tbsp. sweet chili sauce 1 tbsp. sriracha Juice of 1 lime 3 cloves garlic, minced 1 medium cauliflower, cut into florets kosher salt Freshly ground black pepper 1 tsp. Chopped cilantro, for garnish RECIPE PREPARATION Preheat oven to 425º. In a small bowl, whisk together olive oil, sweet chili sauce, Sriracha, lime juice, and garlic. On a large baking sheet, toss cauliflower in the sauce until fully coated. Season generously with salt and pepper. Spread into an even layer and roast until slightly charred and tender, 30 to 35 minutes. Garnish with cilantro and serve. FOR THE AIR FRYER- In a large bowl, whisk together olive oil, sweet chili sauce, Sriracha, lime juice, and garlic. Add cauliflower to the bowl, season generously with salt and pepper, and toss well to combine. Place one-third of the cauliflower in a single layer in the basket of the Air Fryer. Cook at 360º for 12 minutes, tossing halfway through.

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