El Fresco Quinoa Bowl
Try this El Fresco Quinoa Bowl recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- avocado
- 1 cup of water
- sea salt & pepper
- 1 cup of vegetable broth
- 1 cup of grated carrots
- 1 cup of quinoa rinsed well
- 2 cups of diced zucchini
- 2 cups of chopped broccoli (chopped small)
- 1 cup of black beans rinsed and drained
- 1/3 up of cilantro rough chopped (more or less depending on preference)
- salsa (i prefer a medium/spicy salsa)
- Carbohydrate 0.7996875 g
- Cholesterol 0 mg
- Fat 1.374375 g
- Fiber 0.628124982118607 g
- Protein 0.1875 g
- Saturated Fat 0.1993125 g
- Serving Size 1 1 recipe (247g)
- Sodium 165.16825 mg
- Sugar 0.171562517881393 g
- Trans Fat 0.08615625 g
- Calories 15 calories
Combine the 1 cup quinoa with 2 cups of liquid in a medium pot.Bring to a boil.Cover, reduce heat to low, and simmer for 15 minutes.Remove from heat and allow to stand for 5 more minutes (still covered).Fluff and set aside.While the quinoa is cooking, add olive oil to a large pan over medium heat.Add the carrots, zucchini, broccoli, and a few dashes of sea salt and pepper.Saute for 5-7 minutes until the vegetables are about half way tenderAdd in the black beans and ¼ cup of the chopped cilantro (leave the rest for garnish), and mix through.Saute until the vegetables are tender and the black beans are warmed.Gently stir in the quinoa.Spoon into bowls, and top with a dollop of salsa, fresh cilantro, and a slice of avocado.
