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QUINOA AND BLACK BEAN BUDDHA BOWL

5 from 3 votes
Okay, so Quinoa and Black Bean Buddha Bowl? Trust me, it’s a game-changer! Imagine a fusion of nutty quinoa and hearty black beans, topped off with a tangy balsamic glaze. Yeah, it’s as dreamy as it sounds, and totally the wholesome bowl you’ve been looking for!
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Prep Time 25 minutes
Servings: 2
Calories: 500
Ingredients Method Notes

Ingredients
  

  • Quinoa: Just grab a cup that’s about 185 grams for the metric lovers.
  • Black Beans: One can 15 ounces or roughly 425 grams – don’t forget to drain and rinse!
  • Red Bell Pepper: Dice up one of these beauties.
  • Corn Kernels: Let’s go for a cup around 150 grams.
  • Avocado: Slice up one – the creamier the better!
  • Red Onion: One small one will do dice it real fine.
  • Balsamic Glaze: About 3 tablespoons or 45 milliliters if you’re being precise.
  • Olive Oil: A couple tablespoons that’s around 30 milliliters.
  • Lime: Get the juice from one.
  • Cilantro Coriander: Roughly chop a handful.
  • Salt & Black Pepper: Season to your heart’s content.

Method
 

  1. First things first, give the quinoa a good rinse – we want to get rid of any bitterness.
  2. Take a pot, toss in the quinoa with double the water.
  3. Crank the heat up until boiling, then simmer it down low and cover. Give it around 15 minutes – you’ll know it’s done when all the water’s gone.
  4. Meanwhile, warm up some olive oil in a pan.
  5. Toss in your red bell pepper and onion. Let them become buddies for 3-4 minutes.
  6. Time to introduce the black beans and corn. Let the party go on for another 5 minutes.
  7. Jazz things up with salt, pepper, and a splash of lime.
  8. Your quinoa should be ready to join the fun. Mix it all up!
  9. Slide in those avocado slices and sprinkle over the cilantro.
  10. Finish strong with a drizzle of that balsamic glaze.

Notes

Rinsing the quinoa really does make a difference. It’s like giving it a spa day before its big debut.
Fancy an even deeper flavor? Let those black beans chill in some balsamic glaze, olive oil, and lime for a bit before adding them.
Pick avocados that are just right – not too squishy!
No balsamic glaze in the pantry? No worries! Simmer some balsamic vinegar till it gets thick and syrupy.