For anyone who has done the Clean Cleanse before, you know how important lunch is. 🙂 It’s the only solid meal of the day, and it better not disappoint.
This El Fresco Quinoa Bowl is a really well rounded, balanced dish that is packed with both texture and flavor. The inspiration came from an afternoon out to lunch where I ordered something with a very similar concept. I loved the idea of mixing spicy salsa with fresh vegetables, and then topping it with avocado. Everything is better topped with avocado.
This is a great lunch or dinner meal for anyone looking to get back to his or her healthy ways in 2016. For those jumping on board with the Clean Cleanse next week, this dish is guaranteed to satisfy and hold you over until dinner. Just remember no salsa! I plan on mashing the avocado into a little guacamole-action instead. 🙂
- 1 cup of quinoa, rinsed well
- 1 cup of water
- 1 cup of vegetable broth
- 1 cup of grated carrots
- 2 cups of diced zucchini
- 2 cups of chopped broccoli (chopped small)
- 1 cup of black beans, rinsed and drained
- 1/3 cup of cilantro, rough chopped (more or less depending on preference)
- Salsa (I prefer a medium/spicy salsa)
- Sea salt & pepper
- 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 tender
- Add in the black beans and 1/4 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.
- For Clean Cleanse- eliminate salsa. Instead, you can mash the avocado with a little lime juice, sea salt and fresh garlic for a creamy guacamole topping.
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