Peruvian Quinoa Bowl

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 large bell peppers, diced
• 3 cloves garlic, minced
• 1 large aji amarillo pepper, seeded and chopped
• 1 can 15 ounces black beans, drained and rinsed

Method

1. 1In a medium saucepan, bring the quinoa and water to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the water has been absorbed.
2. 2Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, then add the diced onion and cook, stirring occasionally, for 5-7 minutes, or until it is lightly browned and caramelized.
3. 3Add the diced bell peppers to the skillet and continue to cook, stirring occasionally, for another 5 minutes, or until they are tender and lightly charred.
4. 4Add the minced garlic and chopped aji amarillo pepper to the skillet and cook, stirring constantly, for 1-2 minutes, or until the garlic is fragrant and the pepper is slightly softened.
5. 5Stir in the cooked quinoa, black beans, and a sprinkle of cumin and coriander, and cook for 1-2 minutes, or until the quinoa is well coated with the spices and the beans are heated through.
6. 6Season the quinoa mixture with salt and pepper to taste, then divide it among individual bowls and drizzle with the remaining 1 tablespoon of olive oil.
7. 7Garnish each bowl with a sprinkle of chopped fresh cilantro and a squeeze of lime juice, and serve immediately.
8. 8To assemble the bowls, create a flat layer of quinoa, then add any desired toppings, such as diced tomatoes, sliced avocado, or crumbled queso fresco, and finish with a dollop of sour cream or a sprinkle of toasted pepitas.
9. 9Finish the dish by squeezing a sliver of lime juice over the top of each bowl and serving promptly, garnished with additional cilantro if desired.

Nutrition per serving