Our colorful take on a southwest rice and bean bowl features quinoa, an ancient seed that adds complete protein to any meal. The red cabbage is loaded with vitamins and antioxidants, while the black beans deliver a healthy dose of fiber. Even the tangy dressing delivers a healthy kick, thanks to the immune-boosting cumin.
Recipe courtesy of Robyn Downs, Founder of Real Food Whole LIfe.
Ingredients
Bowls:
1 ½ cups quinoa
2 ¾ cups water
¼ tsp. salt
1 15-oz can black beans, drained and rinsed
¼ red cabbage, very thinly sliced
1 pint cherry tomatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
¼ medium red onion, very thinly sliced
⅓ cup toasted pepitas (pumpkin seeds)
¼ cup chopped cilantro, roughly chopped
Dressing:
¼ cup lime juice (from about 2-3 limes)
1 ½ tsp. salt
1 tsp. cumin
1 tsp. mild chili powder
¼ tsp. cayenne (optional)
2 tsp. raw honey
½ cup olive oil
1. Place the quinoa in a strainer and rinse well. Place the rinsed quinoa in a pot with a tight-fitting lid along with the water and ¼ tsp. salt. Cover, bring to a boil, then reduce the heat to low and simmer for 15 minutes. Turn the heat off and let stand for an additional 5 minutes, then fluff with a fork
2. While the quinoa cooks, make the dressing by whisking the lime juice, salt, cumin, chili powder, cayenne, and honey until well combined. Drizzle in the olive oil and whisk again until well combined.
3. Add the warm quinoa to a large bowl, then arrange the black beans, cabbage, tomatoes, bell peppers, and red onion. Pour over the dressing and toss to combine. Top with pepitas and sprinkle with cilantro. Serve warm or at room temperature.
Serves 4 as a main dish or 6 as a side dish.
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