“Vegan Chilean Breakfast Bowl: A Delicious Fusion of Earthy Flavors and Nutrient-Rich Ingredients”

Allergens

N/A

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup black beans, cooked and rinsed
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• 2 tablespoons lime juice

Instructions

1. Rinse quinoa in a fine mesh strainer under cold water until the rinsing water runs clear. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. In a large skillet, heat olive oil over medium heat. Add onion and garlic, and cook until softened, about 3 4 minutes. Stir in bell pepper and cherry tomatoes, and cook for another 5 minutes or until the vegetables are tender. Season with salt and pepper to taste. Combine cooked quinoa with the vegetable mixture, black beans, and lime juice. Adjust seasoning as needed. To serve, divide the quinoa mixture among six bowls, top each bowl with avocado slices and a sprinkle of fresh cilantro.

Chef’s Insight

Use freshly squeezed lime juice for the best flavor.

Notes

You can adjust the spiciness of this dish by adding more or less black beans, depending on your preference.