High-Protein Vegan Quinoa Bowl with Black Beans and Vegetables

Introduction: Delve into a culinary adventure with our High-Protein Vegan Quinoa Bowl, packed with nourishing ingredients and bursting with flavor. This vibrant dish offers a harmonious blend of protein-rich black beans, wholesome quinoa, and an array of colorful vegetables, creating a satisfying meal that is as nutritious as it is delicious.

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 3/4 cup quinoa, rinsed
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and black pepper, to taste
  • 1.5 cups vegetable broth or chicken broth, or water
  • 1 cup frozen corn
  • 3 cups cooked black beans, drained and rinsed
  • 1/2 cup chopped fresh cilantro, plus more for serving
  • Optional toppings: sour cream, shredded cheese, avocado, hot sauce, limes, etc.

Instructions:

1. Sauté Aromatics: In a large pot or deep skillet, heat the extra-virgin olive oil over medium-high heat. Add the diced onion and red bell pepper. Sauté until softened and browned, approximately 5 minutes. Add minced garlic and sauté for an additional thirty seconds until fragrant.

2. Cook Quinoa: Stir in the rinsed quinoa, ground cumin, cayenne pepper, kosher salt, and black pepper. Ensure the quinoa is well-coated with the aromatic mixture. Pour in the vegetable broth, stir, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes or until the quinoa is cooked and the liquid is absorbed.

3. Incorporate Vegetables and Beans: Stir in the frozen corn and cooked black beans. Continue cooking on low heat until the corn and beans are heated through, approximately 5 minutes. Add the chopped fresh cilantro and adjust seasoning to taste.

4. Serve: Ladle the flavorful quinoa and black bean mixture into bowls. Garnish with additional fresh cilantro and any desired optional toppings such as sour cream, shredded cheese, avocado slices, hot sauce, or a squeeze of lime juice.

Notes and Tips:

  • For optimal flavor and texture, rinse the quinoa before cooking to remove any bitter taste.
  • Leftovers can be stored in an airtight container in the refrigerator for 3-5 days, making this dish an excellent option for meal prep.
  • Customize this recipe by substituting ingredients according to your preferences. Rice or orzo can replace quinoa, and pinto beans can be used instead of black beans.
  • Adjust the spice level by adding more cayenne pepper or incorporating diced jalapeño peppers with the bell pepper.
  • This versatile dish can be enjoyed on its own as a hearty bowl or wrapped in a tortilla for a delicious burrito.

Elevate your vegan cooking repertoire with this wholesome and satisfying High-Protein Vegan Quinoa Bowl. Whether you’re looking for a quick weeknight meal or a nutritious lunch option, this recipe is sure to become a favorite in your kitchen.

Vegan high protein vegetable, quinoa bowl

Ingredients

1 tablespoon extra-virgin olive oil

1 onion diced

1 red bell pepper diced

2 cloves garlic minced

3/4 cup quinoa rinsed (see notes)

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

kosher salt and black pepper to taste

1.5 cups vegetable broth or chicken broth, or water in a pinch

1 cup frozen corn

3 cups cooked black beans drained and rinsed (or two 15-oz. cans)

1/2 cup chopped fresh cilantro plus more for serving

sour cream, shredded cheese, avocado, hot sauce, limes, etc. optional (for serving)

Instructions

In a large pot or deep skillet, sauté the diced onion and bell pepper in olive oil (1 tablespoon) over medium-high heat until softened and browned (about 5 minutes).

Add garlic and stir; sauté for thirty seconds (or until fragrant).

Add rinsed quinoa (3/4 cup), cumin (1 teaspoon), cayenne pepper (1/4 teaspoon), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; stir to coat.

Add vegetable broth (1.5 cups), stir, and bring to a boil.

Turn heat to low and simmer covered for approximately 20 minutes, or until quinoa is cooked.

Stir in frozen corn (1 cup), black beans (3 cups), and fresh cilantro (1/2 cup); continue cooking on low heat until beans and corn are heated through (about 5 minutes). Taste and adjust seasoning as necessary.

Serve, and top with optional fixings in a bowl or in a wrap as a burrito if desired.

Notes

You can use any kind of quinoa you want, but I prefer white colored quinoa because I think it cooks a little faster, and the texture is lighter and fluffier. Rinsing it first in a mesh sieve will take away some of the bitter flavor.

Store leftovers in an airtight container in the fridge. They will stay good for 3-5 days.

Ingredient substitutions: use rice or orzo in place of the quinoa (adjust liquid accordingly), pinto beans or a combo instead of black beans.

Make it extra spicy by adding a diced jalapeño pepper with the bell pepper and/or adding more cayenne pepper. Make it mild by omitting the cayenne pepper.