Sorry I have been so MIA lately, this summer has been so crazy busy with school and social life taking most of my time, that I haven’t really had much time to spend in the kitchen. I hope you’re all enjoying the summer too and the last few weeks we have before the fall kicks in.
Today I want to share this recipe I did for my roommate and I the other day. We both wanted something light but nourishing for dinner, so I decided to make some quinoa bowls with pretty much whatever we had in the fridge. Isn’t it funny how you can make really good food with what you already have in hand?
These quinoa bowls are super simple yet very flavorful and a complete meal. They provide complex carbs, protein, healthy fats and lots of different micronutrients. You can change the veggies if you don’t have or like what I used, but if you stick to the same flavors and toppings you’ll be so happy with it!
Quinoa-Black Bean Bowls with Tahini and Avocado
1 cup uncooked quinoa
2 cups of water
1 small handful chopped spinach or kale
1 large carrot, cubed small
1/2 cup chopped mushrooms
1/2 cup cherry tomatoes, halved
1 avocado, sliced
3 Tbsp Tahini + 1/2 lime juice
Sea salt to taste
1 tsp or more curry powder
1 garlic clove, minced
1 Tbsp chopped fresh ginger
2 Tbsp chopped onion
1 cup black beans, cooked and rinsed
Start by rinsing your quinoa and cook with the water. Reserve.
Sauté onion, ginger and garlic with either coconut oil or water until tender. Add the rest of the vegetables except for tomatoes and avocado.
Continue cooking and once ready, add the quinoa, beans and curry powder. Season with sea salt to taste. Serve on your favorite bowls and top with avocado, cherry tomato slices and tahini dressing.
Tahini dressing: Mix 3 Tbsp tahini + 1/2 lime + 4-5 Tbsp room temperature water + sea salt and herbs
Add water as needed until you have a very creamy consistency.
Hope you enjoy this delicious, super simple meal and let me know what you think!
Have an amazing weekend.