Chia Leah's Black Bean Lime Tomato Quinoa Bowl
Years back, I made this for a meal-train when a good friend had a baby. Her husband called it “that better-than-Chipotle thing.” It’s now my go-to meal delivery becauseit is filling, healthy, and tastes even better the next day and the next… I double or triple this recipe. It makes for awesome leftovers!
20 minutes to cook quinoa
2 tsp grated lime zest
2 Tbsp fresh lime juice
2 Tbsp olive oil
1 tsp honey
1 cup quinoa (uncooked)
1 (14- to15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced, or pint of cherry tomatoes cut in half
¼ cup chopped fresh cilantro
½ cup organic thawed frozen/canned/fresh corn***
½ avocado diced (add this right when serving)
Salt & Pepper
Optional: add 1 tsp ground cumin to the dressing
Cook quinoa. Use directions from the box. Fluff with a fork when finished. Set aside.
Whisk together grated lime zest,fresh lime juice, olive oil and honey = dressing (optional add ground cumin).
Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste. Let sit overnight for extra flavor to come out!
This is an excellent choice for a“meatless Monday” dinner. Quinoa and black beans provide an excellent source of protein and fiber. It is satiating without meat. That said, for the family member who requests more, add grilled chicken, chopped flank steak or cocktail shrimp.
*Substitute rice, whole grainpasta or grain of your choice
***Corn is a grain, NOT a vegetable. It is not high in nutrient density so add for color or just leave out.