Vegan Southwestern Quinoa Bowl

Beans

1/3 Cup Black Beans (1 cup)

Clean, rinse and overnight soak the beans in water.

1/2 Tsp Salt (1 tsp)
2 Cups Water (3 cups)

Rinse the beans and cook with salt for 3 whistles.

Yields: 1 Cup Cooked Black Beans

Quinoa

1 Cup Quinoa (1 and 1/2 cups)
2 Cups Water (3 cups)

Wash quinoa and allow water and quinoa to boil, once it starts to boil,  reduce the heat to medium and allow it to cook for 15 minutes. Switch off, allow it to cool and fluff quinoa.

Yields: 3 Cups Cooked Quinoa

Southwestern Quinoa

2 Tbsp Olive Oil
1 Cup Onion, Chopped
3 Garlic Cloves, Finely Chopped (1 tbsp)

Heat oil in a pan, add onion and saute for 3 minutes in medium flame. Add garlic and salute for a minute.

2 Cups Fresh Tomatoes (4 Cluster Tomatoes), Chopped
1 Jalapeno, De-Seeded and Chopped (1)
1 and 1/2 Tsp Chili Powder (2 tsp)
1 and 3/4 Tsp Salt (2 tsp)
1 Tsp Cumin Powder (1 and 1/2 tsp)
1/4 Tsp Coriander Powder (1/2 tsp)
1/4 Tsp Black Pepper Powder (1/2 tsp)

Add all the above sauce till tomatoes softens, about 5 minutes in medium flame.

1 Cup Cooked Black Beans
3 Cups Cooked Quinoa
1 Cup Fresh or Frozen Corn
1 Cup Water

Stir in corn, cooked black beans, cooked quinoa, water. Bring the mixture to boil, reduce the heat to medium cover and cook for 15 minutes, stirring occasionally.

Juice from 1/2 Lime
1/4 Cup Cilantro

Yields: 5 Cups

Mix lime juice and cilantro.

Serve with

Avocado (Nice to have)
Romaine Lettuce (Nice to have)

Salsa (Optional)
Vegan Sour Cream (Optional)

Serves: 2
Taste Note: Tastes AWESOME
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