Black Bean Quinoa Buddha Bowls
For a quick and easy meal try these Black Bean Quinoa Buddha Bowls with Salsa Verde Vinaigrette. Healthy, simple and easy to customize.
Ingredients
FOR THE DRESSING
- 1 cup salsa verde
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- pepper to taste
FOR THE BOWLS
- 1 cup quinoa dry
- 2 cups broth I used vegan chicken broth
- 1 15-ounce can black beans drained and rinsed
- 4 cups baby spinach
- 2 avocados sliced
- 1/2 red onion sliced thin
- serrano peppers, cilantro, green onion optional toppings
Instructions
- Combine the dressing ingredients in a bowl and whisk until combined. Refrigerate until ready to use.
- Rinse the quinoa and add to a sauce pan with the broth. Bring to a boil, cover, lower heat and simmer for 15-20 minutes, or until the liquid is absorbed.
- While quinoa is cooking, heat beans in a pot over low heat - you can add a little taco seasoning for some extra spice.
- To assemble, add quinoa to each bowl and top with black beans, spinach, avocado, red onion and any optional toppings. Top with dressing, serve and enjoy!
Nutrition
Calories: 512kcal | Carbohydrates: 57g | Protein: 17g | Fat: 25g