You know what meal is often the most stressful for me? Lunch.
Somehow it always sneaks up on me right in the middle of a busy day, and as much as I love to cook and prepare meals, lunch never feels like a good time to do anything complicated. I really love leftovers or meals that you can throw together in just few minutes. Conveniently, Southwest Quinoa Bowls kind of fall into both categories.
Love quinoa? Try this Chicken Quinoa Enchilada Casserole!
It only takes about 20 minutes to make enough of these bowls to last all week and they reheat really well. The ‘base bowl’, if you will, is what is pictured in this post. It has quinoa for an earthy, grainy taste/texture, black beans for hearty protein, avocado for fat and creaminess, and salsa for flavor. But these bowls are highly customizable with all kinds of different add-ins you can include depending on what you have available, like corn, sour cream, shredded cheese, taco meat, peppers or onions – the possibilities are endless!
I seriously love all the different flavors/textures that meld in this dish, and southwest quinoa bowls have become a favorite lunch for me lately, although this is totally substantial enough to serve for dinner too. And since each ingredient goes into each bowl separately, you can please picky family members by mixing and matching the toppings according to each person’s tastes.
It’s also great served with tortilla chips to dip it up with, which makes it a little more appealing to kiddos, if yours are *ahem* ‘cautious’ about certain foods. I have no experience with that situation. None at all.
With super foods like quinoa, black beans, and avocado, you can feel confident that you are enjoying something healthy as well as delicious. What’s not to love here?
A quick, healthy meal solution with all the flavors of the southwest.
- 2 1/2 cups uncooked quinoa
- 1 15oz can black beans, drained and rinsed
- 2 1/2 avocados, halved
- 1 1/4- 1 2/3 cups salsa
- Optional toppings: corn, sour cream, shredded cheese, taco meat, sauteed onions and peppers
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Prepare quinoa on the stovetop according to package instructions. While it cooks, drain and rinse the beans and set aside. Cut and slice the avocados and set aside.
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When quinoa is fully cooked, divide it between 5 bowls. Layer on 1/3 cup of beans, half of an avocado (sliced), and 1/4-1/3 cup salsa. Toss gently and enjoy.
To meal prep this recipe, combine quinoa and beans in prep containers and store for up to a week. Add the avocado and salsa just before eating.
I love quinoa bowls! There are an easy go to on a busy day
They really are so easy!