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Black Bean Quinoa Bowl

Prep: 10 min

Cook: 20 min

2 servings

Easy

This Black Bean Quinoa Bowl is packed with the goodness of black beans, quinoa, avocado, and a variety of vegetables, making it a powerhouse of anti-inflammatory benefits. It's rich in protein, fiber, and omega-3 fatty acids thanks to the addition of flaxseeds, and seasoned with turmeric and garlic for an extra anti-inflammatory boost. Perfect for a nourishing and satisfying lunch that doesn't weigh you down.

Anti-Inflammatory Ingredients

Black BeansQuinoa3/10 Avocado2/10 Turmeric1/10 Garlic2/10 Ginger1/10 Flaxseeds2/10 Extra Virgin Olive Oil1/10

Ingredients

1 cup quinoa
2 cups water
1 cup black beans
1 whole avocado
1/2 cup cherry tomatoes
1/2 cup red bell pepper
1/4 cup red onion
1/4 cup fresh cilantro
1 whole lime
2 tbsp extra virgin olive oil
1 clove garlic
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/4 tsp ground ginger
1 tbsp flaxseeds
to taste sea salt
to taste black pepper

Instructions

Step 1: Rinse the quinoa under cold running water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and quinoa is fluffy.

Step 2: While the quinoa is cooking, prepare the vegetables: dice the avocado, halve the cherry tomatoes, dice the red bell pepper, finely chop the red onion, and chop the cilantro. Set aside.

Step 3: In a small bowl, whisk together the lime juice, olive oil, minced garlic, ground turmeric, ground cumin, ground ginger, salt, and pepper to create the dressing.

Step 4: In a large mixing bowl, combine the cooked quinoa, black beans, prepared vegetables, flaxseeds, and cilantro. Pour the dressing over the top and gently toss to combine.

Step 5: Divide the mixture between two bowls, garnish with extra cilantro if desired, and serve immediately.