Smoky Black Bean Grain Bowl

• 1 cup quinoa
• 2 cups water
• 1 (15 oz) can black beans, drained and rinsed
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 lime, juiced
• 2 tablespoons olive oil
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• Optional: avocado slices for garnish

Steps

1. 1 Rinse quinoa in a fine-mesh strainer. In a medium pot, combine quinoa and water; bring to a boil, then reduce to a simmer and cook covered for 15 minutes, or until water is absorbed.
2. 2 While quinoa cooks, heat olive oil in a skillet over medium heat. Add red bell pepper and red onion; sauté until softened.
3. 3 Stir in black beans, smoked paprika, cumin, chili powder, and corn; heat through.
4. 4 Fluff cooked quinoa with a fork and transfer to serving bowls. Top with the black bean mixture.
5. 5 Drizzle with lime juice, sprinkle with cilantro, and season with salt and pepper.
6. 6 Garnish with avocado slices if desired and serve immediately.

Nutrition

Tips

• For extra smokiness, add a dash of liquid smoke to the black bean mixture.
• Customize your grain bowl with roasted veggies or a fried egg for added protein.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of water to maintain moisture.

Serving Suggestions

• Pair with a side of warm tortillas or a fresh green salad.
• Serve with a tangy mango salsa for a tropical twist.

FAQ