A colorful quinoa bowl with cherries, pomegranate, black beans, fresh veggies, and a tangy lime-cilantro dressing.
# Components:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Beans & Protein
04 - 1 can (15 ounces) black beans, drained and rinsed
→ Fruits & Vegetables
05 - 1 cup fresh cherries, pitted and halved
06 - 1 cup pomegranate arils
07 - 1 cup cherry tomatoes, halved
08 - 1 cup corn kernels (fresh or thawed from frozen)
09 - 1 red bell pepper, diced
10 - 1 avocado, diced
11 - 1/4 cup red onion, finely diced
→ Greens & Herbs
12 - 2 cups baby spinach or mixed greens
13 - 1/4 cup fresh cilantro, chopped
→ Dressing
14 - 3 tablespoons olive oil
15 - 2 tablespoons lime juice (about 1 lime)
16 - 1 tablespoon apple cider vinegar
17 - 1 teaspoon honey or maple syrup
18 - 1/2 teaspoon ground cumin
19 - 1/2 teaspoon smoked paprika
20 - 1/4 teaspoon chili powder
21 - Salt and black pepper, to taste
→ Toppings (Optional)
22 - 1/4 cup roasted pepitas (pumpkin seeds)
23 - Lime wedges
# Method:
01 - In a medium saucepan, combine quinoa, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and allow to cool slightly.
02 - In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, honey or maple syrup, cumin, smoked paprika, chili powder, salt, and black pepper until well combined.
03 - In a large mixing bowl, add black beans, cherries, pomegranate arils, cherry tomatoes, corn, red bell pepper, avocado, red onion, and baby spinach or mixed greens.
04 - Add the cooked quinoa to the bowl with vegetables and beans. Drizzle with prepared dressing and toss gently to evenly coat all components.
05 - Top the mixture with chopped fresh cilantro and roasted pepitas, if using. Divide into four serving bowls and serve with lime wedges on the side.
