Southwest quinoa bowl
Chef
Christine Leo
Hospital
Honor Health Thompson Peak Medical Center
Prep time
30 minutes
Cook time
30 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
4 cups white quinoa
1 teaspoon diced garlic
8 ounces fresh yellow onion, diced
5 ⅓ cups vegetable broth
½ teaspoon kosher salt
½ teaspoon ground black pepper
⅓ cup fresh cilantro, chopped
1 ½ tablespoons fresh lime zest
3 tablespoons fresh lime juice
1 ½ tablespoons olive oil
¾ teaspoon kosher salt
¾ teaspoon ground black pepper
2 pounds fresh cherry tomatoes, halved
3.75 ounces fresh red onion, finely diced
2 ounces fresh jalapeño, seeded and diced
4 tablespoons fresh lime juice
½ cup fresh cilantro, chopped
⅓ ounce garlic, diced
2 teaspoons kosher salt
10 cups canned black beans, drained and rinsed
3 ⅓ cups fresh yellow bell peppers, julienned
3 ⅓ cups fresh red bell peppers, julienned
5 fresh avocados, quartered
2 ½ cups roasted pepitas
20 fresh lime wedges
2 fresh jalapeños, sliced
1 teaspoon diced garlic
8 ounces fresh yellow onion, diced
5 ⅓ cups vegetable broth
½ teaspoon kosher salt
½ teaspoon ground black pepper
⅓ cup fresh cilantro, chopped
1 ½ tablespoons fresh lime zest
3 tablespoons fresh lime juice
1 ½ tablespoons olive oil
¾ teaspoon kosher salt
¾ teaspoon ground black pepper
2 pounds fresh cherry tomatoes, halved
3.75 ounces fresh red onion, finely diced
2 ounces fresh jalapeño, seeded and diced
4 tablespoons fresh lime juice
½ cup fresh cilantro, chopped
⅓ ounce garlic, diced
2 teaspoons kosher salt
10 cups canned black beans, drained and rinsed
3 ⅓ cups fresh yellow bell peppers, julienned
3 ⅓ cups fresh red bell peppers, julienned
5 fresh avocados, quartered
2 ½ cups roasted pepitas
20 fresh lime wedges
2 fresh jalapeños, sliced
preparation
Instructions
1. Rinse quinoa and drain well.
2. Toast quinoa in a dry pan over medium-high heat for 8–10 minutes until golden brown.
3. Stir in onion and garlic and cook about 3 minutes.
4. Add vegetable broth, salt, and pepper. Bring to a boil, reduce heat, and simmer 12–15 minutes until liquid is absorbed.
5. Fluff with a fork and mix with cilantro, lime zest, and lime juice. Cool.
6. Toss sweet potatoes with olive oil, salt, and pepper and roast at 350 degrees Fahrenheit for 10–15 minutes.
7. Combine pico ingredients and chill.
8. Toast pepitas at 375 degrees Fahrenheit for 5–7 minutes until golden.
9. Assemble bowl with ½ cup quinoa and arrange toppings evenly. Garnish with lime wedge and jalapeño slices.
2. Toast quinoa in a dry pan over medium-high heat for 8–10 minutes until golden brown.
3. Stir in onion and garlic and cook about 3 minutes.
4. Add vegetable broth, salt, and pepper. Bring to a boil, reduce heat, and simmer 12–15 minutes until liquid is absorbed.
5. Fluff with a fork and mix with cilantro, lime zest, and lime juice. Cool.
6. Toss sweet potatoes with olive oil, salt, and pepper and roast at 350 degrees Fahrenheit for 10–15 minutes.
7. Combine pico ingredients and chill.
8. Toast pepitas at 375 degrees Fahrenheit for 5–7 minutes until golden.
9. Assemble bowl with ½ cup quinoa and arrange toppings evenly. Garnish with lime wedge and jalapeño slices.
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