YOUR SOLIN GENERATED RECIPE
Spicy Black Bean Quinoa Bowl with Lime Cilantro Sauce
A vibrant bowl featuring fluffy quinoa, hearty black beans, and sweet corn, tossed with crisp red bell peppers and red onion. The dish is elevated by a tangy, zesty lime cilantro sauce enriched with creamy nonfat Greek yogurt and a drizzle of olive oil, creating an exciting mix of spicy and fresh flavors perfect for any meal of the day.
INGREDIENTS
1/3 cup dry Quinoa
1 cup Black Beans (canned, no salt added)
1/2 cup Corn Kernels
1/2 medium Red Bell Pepper
1/4 cup chopped Red Onion
1/3 cup Nonfat Greek Yogurt
1 extra tablespoon Nonfat Greek Yogurt
1 teaspoon Olive Oil
2 tablespoons Lime Juice
2 tablespoons chopped Cilantro
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
Salt and Pepper to taste
PREPARATION
Rinse the quinoa thoroughly under cold water. In a small pot, combine the quinoa with water (usually double the amount) and a pinch of salt. Bring to a simmer, cover, and cook until the quinoa is fluffy and water is absorbed, about 12-15 minutes.
While the quinoa is cooking, rinse and drain the black beans. In a skillet over medium heat, warm the black beans with a pinch of salt, ground cumin, and chili powder for about 3-4 minutes to infuse them with spice.
In a bowl, combine the corn kernels, diced red bell pepper, and chopped red onion.
For the lime cilantro sauce, whisk together the nonfat Greek yogurt, extra tablespoon of Greek yogurt, lime juice, chopped cilantro, olive oil, and a pinch of salt and pepper.
Once the quinoa is cooked, fluff it with a fork and layer it into a serving bowl. Top with the warmed black beans and the fresh corn and pepper mixture.
Drizzle the lime cilantro sauce generously over the bowl, adjust the seasoning with additional salt and pepper if needed, and serve warm.