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–+ servings

Southwest Quinoa Bowl

Fresh, smoky and bright flavors along with a zesty cilantro vinaigrette. This bowl is filling and flavorful. A delicious addition to any summer get together.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course, Salad, Side Dish
Cuisine Latin American, Mexican, southwestern
Servings 6 people
Calories 292 kcal

Equipment

  • 2 Sheet Trays This could also be done on 1
  • 1 Pot
  • 1 Cutting Board
  • 1 Chef Knife
  • Blender or Immersion Blender

Ingredients
  

  • 1 cup Quinoa
  • 1 bunch Kale washed, destemmed and chop
  • 6 oz Grape Tomatoes halved or quartered
  • 1 each Avocado diced
  • 1 each Bell Pepper wash, julienne
  • 1 each Onion skinned, julienne
  • 2 ears Corn husked, cleaned, roasted, shelled
  • 1 ounce Olive Oil
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tsp Smoked Paprika or Paprika
  • 2 Tbs Cilantro chop
  • To Taste Kosher Salt
  • To Taste Black Pepper

For the Vinaigrette

  • 3 ounces Olive Oil
  • 2 ounces Lime Juice
  • 1 Tbs Dijon Mustard
  • 2 cloves Garlic
  • 2 Tbs Cilantro
  • To Taste Kosher Salt
  • To Taste Black Pepper

Instructions
 

  • Heat a pot with 1 3/4 cups of water and bring to a boil. Stir in the quinoa, cover, reduce to a simmer and cook for about 15 minutes. Remove from heat and package for cooling.

For the Peppers, Onions, and Corn

  • Preheat the oven to 350°F. Toss the peppers, onions and corn with the olive oil, spices and salt and pepper. Roast in the oven for 15-20 minutes. They should be tender but not overcooked. Pull out and let cool.

For the Vinaigrette

  • Blend all ingredients together in a blender or with an immersion blender. Adjust seasoning as needed.

For Serving

  • In each bowl start with a base of the chopped kale. Top with 1/2 cup quinoa, corn, onions and peppers, tomatoes, cilantro, avocado and vinaigrette. This could be served warm or chilled.

Notes

For Allergies:
This recipe is already top 9 allergen friendly. Make sure to double check all of your ingredient labels for any possibilities of hidden allergens or cross contamination possibilities. 

Nutrition

Calories: 292kcalCarbohydrates: 22gProtein: 5gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gSodium: 43mgPotassium: 337mgFiber: 4gSugar: 1gVitamin A: 2600IUVitamin C: 28mgCalcium: 78mgIron: 2mg
Keyword Cilantro, quick meal, quinoa, roasted corn, southwerstern, summer, Vegan, Vegetarian
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