Southwest Quinoa Fiesta Bowl with Avocado Cilantro Lime Crema

This vibrant Southwest Quinoa Fiesta Bowl with Avocado Cilantro Lime Crema is a delectable and nourishing dish that blends the flavors of the Southwest with a creamy avocado dressing. Featuring protein-rich quinoa, black beans, corn, and fresh vegetables, this bowl offers a fulfilling meal suitable for both lunch and dinner. The Avocado Cilantro Lime Crema provides a tangy and smooth finishing touch that harmonizes the dish delightfully.

Ingredients

• 1 cup quinoa, rinsed and drained
• 1 3/4 cups vegetable broth
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 medium red bell pepper, diced
• 1 medium avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 1/4 cup Greek yogurt
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder

Instructions

1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 15 to 20 minutes, or until quinoa is cooked and broth is absorbed.
2. In a large mixing bowl, combine the cooked quinoa, black beans, corn, red bell pepper, and avocado, gently tossing to mix.
3. In a small bowl, whisk together the fresh cilantro, lime juice, and Greek yogurt. Stir in the chili powder, cumin, and garlic powder until well combined to make the Avocado Cilantro Lime Crema.
4. Pour the Avocado Cilantro Lime Crema over the quinoa mixture. Toss gently to ensure the ingredients are evenly coated.
5. Serve the quinoa mixture into bowls, ensuring an even distribution of ingredients.

Keywords: Protein-rich, Southwest, Tangy, Fulfilling, Lunch

Spice Rack: Chili Powder, Cumin, Garlic Powder

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