YOUR SOLIN GENERATED RECIPE
Spicy Black Bean Quinoa Bowl with Lime Avocado
A vibrant, wholesome bowl featuring fluffy quinoa, hearty black beans, and a refreshing dash of lime. Dotted with tender red bell pepper, sweet red onion, and lightly steamed edamame, this bowl is crowned with a creamy quarter of avocado and a dollop of nonfat Greek yogurt for an extra protein boost. The gentle kick of spices makes it a perfectly balanced meal that satisfies both your taste buds and nutritional goals.
INGREDIENTS
1/2 cup cooked quinoa (93g)
1 cup canned black beans, drained (172g)
1/4 avocado (50g)
1/3 cup steamed shelled edamame (50g)
1/2 cup diced red bell pepper (75g)
1/4 cup diced red onion (40g)
Juice of 1 lime (44g)
50g nonfat Greek yogurt
1 tsp cayenne pepper
1 tsp cumin
Salt and pepper to taste
PREPARATION
Rinse the quinoa under cold water. In a small saucepan, combine the quinoa with water (use about 1 cup of water for 1/2 cup quinoa). Bring to a boil and then reduce heat, covering and simmering until water is absorbed (about 15 minutes). Fluff with a fork and let it cool slightly.
While the quinoa cooks, rinse and drain the black beans. In a mixing bowl, toss the black beans with a pinch of cumin, cayenne pepper, salt, and pepper.
Prepare the vegetables: dice the red bell pepper and red onion. Halve the avocado (using only 1/4 portion for creaminess) and gently scoop out the flesh.
Lightly steam the edamame if not already pre-cooked. Combine it with the diced vegetables in a large bowl.
Add the cooled quinoa and seasoned black beans to the bowl with the vegetables. Squeeze the juice of one lime over the mixture and gently toss to combine.
Top the bowl with a dollop of nonfat Greek yogurt and add the avocado pieces. Give a final gentle mix to distribute the flavors.
Adjust seasoning with additional salt and pepper if needed, and serve immediately.