Vegan Cuban Brunch: Tropical Quinoa Bowl with Black Beans & Avocado Salsa

Allergens

None (vegan-friendly)

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 can (15 oz) black beans, drained and rinsed
• 1 avocado, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions

1. a. Rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat and simmer covered for 15 minutes until all the water is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork. b. Meanwhile, in a large bowl, gently toss together the black beans, avocado, red bell pepper, red onion, cilantro, lime juice, salt, and pepper until well combined. c. Heat olive oil in a small skillet over medium heat. Add cooked quinoa and cook for 2 3 minutes, stirring occasionally until lightly toasted. d. To serve, divide the toasted quinoa among two bowls and top with the black bean avocado salsa. Enjoy your vegan Cuban brunch!

Chef’s Insight

Toasting the quinoa before adding it to the bowl enhances its nutty flavor and texture, elevating this brunch dish to new heights.

Notes

Feel free to add your favorite hot sauce or fresh ground pepper for an extra kick.