I saw a mug at Caribou this weekend, it said “Less Monday, More Coffee.” I had to laugh. I’m sure there are numerous people this applies to. I have fully caffeinated myself already this morning and used the energy and motivation to bring you this beautifully delicious buddha bowl.
Continuing on with “Meatless Mondays” here’s an easy quinoa recipe that will knock your socks off. Well, probably not, but I sure enjoyed it. (I just ate it for my lunch, on the couch with no kids around. Lucky me right?)
You could eat this as is too, without toppings. It could be a side dish, main dish, or part of a taco meal as the cumin makes it fit into the taco-flavor-family.
Quinoa & Black Bean Buddha Bowl
1 cup quinoa, rinsed in wire/mesh strainer
2 cups water
1 tsp. vegetable bouillon (you could substitute water for vegetable broth and omit the bouillon)
1 can black beans, rinsed and drained
1/2 a yellow onion, diced (about 1/2 a cup)
1 tsp. vegetable oil
1 tsp. cumin
1/4-1/2 ground red (cayenne) pepper (omit if you are not fond of “spicy” food, this really isn’t that spicy tho)
1/4 tsp. salt
juice from 1/2 lime
Toppings for your Buddha Bowl: mine included 1/2 avocado (sliced), cilantro, shredded co-jack cheese, and about 1/4 a tomato (diced).
1. In a medium pan, add quinoa, water (or broth) and bouillon. Cover and allow to simmer, over medium heat for 10-15 minutes. Quinoa is done when all the water is absorbed.
2. Once quinoa is cooked remove from heat and add remaining ingredients: black beans, onion, vegetable oil, cumin, ground red pepper, salt, and lime juice. Stir until well combined.
3. Serve with desired toppings. As mentioned above, mine included avocado, cheese, cilantro, and tomato. Feel free to add any other toppings desired: corn, spinach, red or green peppers, etc… ENJOY!
Protein, CHECK! Veggies, CHECK! Delicious, CHECK! Meatless Monday, CHECK!