Quinoa Brown Rice Southwest Bowl

  

This wonderful southwest bowl contains everything you need for a very healthy one-dish meal. It makes a great lunch to take to school or work. Quinoa, brown rice, beans, corn, fresh cilantro, and red bell pepper with a southwest dressing makes a yummy bowl. I like to add fresh tomatoes and avocado on top, and it's perfect. The longer it marinates with the dressing, the better it is. Make a batch of this on Sunday and then eat it for lunches during the week. This is a forgiving recipe that can be made with changes to fit your pantry or taste.

Quinoa Brown Rice Southwest Bowl

Use organic when available. Serves 4

Ingredients

Bowl

• 2 cups cooked quinoa
• 1 cup cooked brown rice
• 1 15 oz can pinto beans, drained & rinsed (or black beans)
• 1 15 oz can kidney beans, drained & rinsed
• 1 can corn drained or cooked fresh corn removed from cob
• 1 red bell pepper chopped
• optional sliced avocado topping
• optional halved cherry tomatoes topping

Dressing

• 1/4 cup chopped fresh cilantro or parsley
• 1/4 cup olive oil or avocado oil
• juice of 2 limes
• 1 garlic clove minced
• 1/4 tsp chili powder
• 1/4 tsp cumin
• 1/4 tsp onion powder
• salt and pepper to taste

Instructions

• Mix quinoa, beans, corn, red onion, brown rice, red bell pepper, & cilantro together in a glass or plastic container with a lid
• Whisk dressing ingredients in a small bowl
• Pour dressing over quinoa and rice mixture
• Toss to coat
• Cover bowl with the lid and refrigerate until flavors blend, at least 2 hours
• Top individual bowls with sliced avocado and halved cherry tomatoes Optional

 

 

 

 

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