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Hearty Quinoa and Black Bean Taco Bowls

Discover the vibrant flavors of Zesty Quinoa and Black Bean Taco Bowls, a delicious and nutritious plant-based meal that’s perfect for everyone! Made with protein-packed quinoa, fiber-rich black beans, and fresh vegetables, this recipe is easy to customize and packed with goodness. Ideal for meal prep or a quick weeknight dinner, you'll love how simple ingredients come together for a satisfying dish that celebrates wholesome eating without sacrificing taste. Enjoy this colorful bowl of health!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 medium red bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper, to taste

1 avocado, diced

¼ cup fresh cilantro, chopped

1 lime, juiced

Optional toppings: salsa, Greek yogurt or sour cream, shredded cheese, pickled jalapeños

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes or until all the broth is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

    Prepare the Veggies: While the quinoa is cooking, heat a large skillet over medium heat. Add a splash of olive oil, and sauté the diced onion and red bell pepper until softened, about 5-7 minutes.

      Add Flavors: Stir in the minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper. Sauté for an additional 1-2 minutes until the garlic is fragrant.

        Mix in Beans and Corn: Add the black beans and corn to the skillet and cook for another 5 minutes until everything is heated through. Stir often to ensure even cooking.

          Combine Quinoa: Once the skillet mixture is ready, fold the cooked quinoa into the black bean and veggie mixture. Stir well to combine all the ingredients evenly.

            Finish with Lime and Cilantro: Remove the skillet from the heat, and mix in the lime juice and fresh cilantro. Taste and adjust seasoning if needed.

              Assemble the Bowls: Divide the quinoa and black bean mixture into serving bowls. Top each bowl with diced avocado and any optional toppings like salsa, Greek yogurt or sour cream, shredded cheese, and pickled jalapeños.

                Serve: Enjoy your hearty and nutritious taco bowls warm, or store leftovers in an airtight container in the refrigerator for up to three days.

                  Prep Time, Total Time, Servings: 15 mins | 35 mins | 4 servings