Yellow Bell Pepper and Avocado Quinoa Bowl
1 avocado
3-4 radish
1 yellow bell pepper
1/2 cup quinoa
1/4 cup black beans
1/4 cup corn
1/2 cup cherry tomatoes
2 tbsp cilantro
1 lime
2 tbsp greek yogurt
Rinse 1/2 cup of quinoa under cold water. In a pot, combine quinoa with 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and let it cool.
Dice the avocado, yellow bell pepper, radish, and cherry tomatoes. Drain and rinse the black beans and corn. Chop the cilantro. Cut the lime into wedges.
In a bowl, layer the cooked quinoa, black beans, corn, diced avocado, yellow bell pepper, radish, cherry tomatoes, and chopped cilantro. Squeeze lime juice over the top.
Top the bowl with a dollop of Greek yogurt for creaminess.
Garnish with additional cilantro leaves and a lime wedge. Serve the Yellow Bell Pepper and Avocado Quinoa Bowl fresh and enjoy!
For added protein, you can top the bowl with grilled chicken or tofu. Feel free to customize the bowl with your favorite vegetables or add a sprinkle of feta cheese for an extra burst of flavor.
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390
60g
15g
10g
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