Vegetable Bowl with Quinoa and Guacamole
A quick, colorful bowl with fluffy quinoa, black beans, corn, and fresh veggies, topped with creamy guacamole and a zesty red sauce. Perfect for a fast weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 350
- Protein
- 12g
Ingredients
- 1 cup quinoa
- 1 can (15 oz), drained black beans
- 1 cup corn
- 1 cup, halved cherry tomatoes
- 1 medium, diced zucchini
- 2 cups, florets broccoli
Instructions
- 1
Rinse 1 cup quinoa and cook with 2 cups water in a saucepan. Bring to a boil, then simmer covered until water is absorbed, about 15 minutes. Fluff with a fork.
- 2
While quinoa cooks, steam 2 cups broccoli florets and 1 diced zucchini in a microwave-safe bowl with 2 tbsp water for 3-4 minutes until tender-crisp.
- 3
In a large bowl, combine the cooked quinoa, 1 can drained black beans, 1 cup corn, 1 cup halved cherry tomatoes, and the steamed veggies. Toss gently.
- 4
Serve the bowl topped with guacamole, a drizzle of red sauce (like salsa or hot sauce), and a sprinkle of cilantro if you have it. Add tortilla chips on the side for crunch.
- 5
Season with salt and pepper to taste. Enjoy warm or at room temperature.
Tools you’ll need
- Saucepan with lid
- Microwave-safe bowl
- Large mixing bowl
- Cutting board
- Knife
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