Brightly colored vegetables in fajita spices and spicy black beans sit atop a bed of greens and a base of quinoa in this nutritious dish. The variety of vegetables provides a host of vitamins, minerals, phytonutrients, and fiber while the beans and quinoa add protein and more fiber. Top it off with some fresh guacamole and salsa to get even more health benefits and plenty of flavor.
Prep Time
15 minutes
Cook Time
25 minutes
Serves
6
Ingredients
- 1 can black beans
- 1 T cumin
- ½ tsp sea salt
- ¼ tsp cayenne or red pepper flakes
- 1 cup quinoa
- 2 cups water or vegetable stock (for the quinoa)
- ½ tsp sea salt (optional)
- 1 cup frozen organic corn
- 1 recipe fajita veggies
- 1 recipe guacamole
- 6 cups mixed greens or lettuce
- salsa
- Cheddar cheese (optional)
Steps
1
First make the spicy black beans. Rinse the black beans thoroughly. Add the rinsed beans to a pot and add enough water so most of the beans are covered. Stir in the cumin, sea salt, and cayenne. Heat the beans on medium heat, stirring occasionally until the water has reduced and the beans are heated through but not dry.
2
While the beans are simmering, cook the quinoa. Rinse the quinoa well in a fine mesh colander for a few minutes. Put the rinsed quinoa in a pot with a tight fitting lid. Add the water or stock and salt if desired. Bring to a boil. Cover the pot, reduce the heat to low, and simmer for 20 minutes. Remove from the heat and fluff the quinoa with a fork.
3
Put the corn in the basket of a steamer with an inch or two of water in the bottom of the pot. Cover the pot and cook on high heat for 5 minutes or until the corn is tender.
4
Make the fajita vegetables and guacamole as directed in the recipes.
5
Shred the greens or lettuce and cheddar cheese if using.
6
Once the beans and the quinoa are done, assemble the bowls. Place approximately ¾ cup quinoa in the bottom of a shallow bowl and flatten with the back of a spoon. Cover the quinoa with a generous amount of greens or lettuce. Place a ring of black beans on top of the lettuce. Place a mound of fajita veggies in the center of the beans. Arrange alternating dollops of salsa and guacamole around the outside edges of the bowl. Finally, sprinkle some shredded cheese on top if desired. Enjoy!
The fajita veggies, beans, and quinoa can be served warm or at room temperature. Guacamole doesn’t keep well so it is best to make it just before serving. Omit the cheddar cheese to keep the meal vegan.
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