Fresh Baja Bowl With Savory Ingredients
A vibrant and nutritious dish that captures the essence of coastal cuisine, packed with fresh vegetables, proteins, and a zesty dressing.
Equipment
- Medium Saucepan
- Mixing Bowl
- Colander
- Small Bowl
Ingredients
Base Ingredients
- 1 cup Quinoa Rinsed before cooking.
Protein Ingredients
- 1 can Black beans 15 ounces, rinsed and drained.
Vegetable Ingredients
- 1 cup Cherry tomatoes Halved.
- 1 cup Corn Fresh, frozen, or canned.
- 1 unit Avocado Ripe, sliced or diced.
- 1/4 cup Red onion Finely chopped.
- 1/4 cup Cilantro Roughly chopped.
Dressing Ingredients
- 1 unit Lime juice Juice of 1 lime.
- 2 tablespoons Olive oil Extra virgin.
Seasoning
- Salt To taste.
- Pepper Freshly cracked, to taste.
Instructions
- 1. In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed.
- 2. Rinse the black beans in a colander under cold water and set aside to drain.
- 3. Prepare the vegetables: halve the cherry tomatoes, and if using fresh corn, cut the kernels from the cob.
- 4. Dice the avocado and squeeze lime juice over it to prevent browning.
- 5. Finely chop the red onion and add it to the bowl with tomatoes and corn.
- 6. Once the quinoa is cooked, fluff it with a fork and let it cool slightly.
- 7. In a small bowl, whisk together lime juice and olive oil.
- 8. Assemble the bowl starting with quinoa, then layer on black beans, tomato, corn, onion, and avocado.
- 9. Sprinkle cilantro over the top, drizzle with dressing, and season with salt and pepper.
- 10. Serve immediately or refrigerate for up to a few hours.
Notes
This dish can be meal-prepped for the week and enjoyed cold or at room temperature.