I’ve been getting really excited about fresh summer foods. I am a total fruits and veggies girl (which I know is one of those things people probably think okay nobody is a fruits and veggies person….but I am🤷🏼♀️).
The thing is summer makes it so easy to be a fruits and veggies person- the summer just makes them fresh and ripe and delicious! And it’s perfect because nothing like these hot summer days to make you really want good, fresh foods!
So with that, one of my most recent whipped up concoctions is this summer Quinoa Bowl. Mmm it’s good, and it’s so easy, and it’s healthy! It’s a win-win-win. So without further ado, this quick bowl that will give you a whole lot of satisfaction….eat it hot, eat it cold; eat for lunch, for dinner, or even for breakfast!
Summer Quinoa Bowl Recipe
Prep Time: 10-15 minutes, Cook Time: 20-25 minutes, Makes: 2-3 Servings
1 can Black Beans
1 cup Quinoa mix of choice (Pro Tip: Frozen Quinoa from Trader Joes takes 3 minutes!- literally cooking quinoa is what takes up the most time in this recipe, cut that out and this bowl can be done in a matter of minutes)
1 Cup Corn (preferably fresh)
1 Mango (sliced)
1 Avocado (sliced)
2 Cups Cherry Tomatoes (halved
4 Green Onions (diced)
1 Cup Cilantro leaves (leaves detached from stem)
3 Tbsp Olive Oil
1/2 Lime (the juice of)
1 Tsp Cumin
1 Clove Garlic (pressed)
Cracked Pepper (to taste)
Cook your Quinoa of choice, as directed by the package.
While your grains are cooking begin to prepare corn by cutting corn kernels off the husk, by standing up corn vertically and slicing around the husk until kernels are removed. Add 1 Tbsp Of Olive Oil, and cracked pepper to taste and Carmelo’s corn in the pan until corn is a light golden brown color. Set corn aside.
Prepare the fresh ingredients. Slicing mango, and avocado; halving cherry tomatoes, diving green onions, detaching cilantro leaves from the stem.
Prepare dressing for Quinoa by mixing 2 Tbsp Olive Oil, juice of 1/2 lime, 1 Tsp Cumin, Pressed Garlic, and finally cracked pepper to taste. This should be tangy and will settle down once being dispersed in the Quinoa.
Drain black beans and heat beans on the stove in a medium saucepan.
Now mix all of your ingredients together in one bowl, the quinoa and dressing, fresh veggies and herbs, cooked corn and black beans.
I hope you guys enjoy, and as always let us know what you think.