Remember a few weeks back when I told you that I had changed my eating habits? If not, you can read all about it here but the gist is that I eat a nearly vegetarian diet these days. I say nearly because I’m still eating fish and every once in a while I break down for a crispy chicken sandwich. All of that to say that I’ve been doing a lot to expand my repertoire of vegetarian dishes, which is where this vegetarian quinoa bowl comes from.
It’s basically a veggie take on our Chicken and Mexican rice dish and it’s packed with flavor and nutrients. Check out how you can make your own vegetarian quinoa bowl with avocado lime slaw!
Prep the ingredients for the quinoa skillet dish before starting to cook, and set aside 1/4 cup of the diced onion for the Pico de Gallo
Preheat a large skillet (13″-15″) over medium-high heat. When the pan is hot but not smoking, add the oil along with the zucchini, bell pepper, onion, and garlic. Sauté stirring often until the veggies have softened but are still crisp-tender — about 5 minutes.
When the veggies have softened, add the cumin and chili powder to the skillet, and stir to mix in. Then add the black beans, quinoa, fire roasted tomatoes, and vegetable stock. Stir to combine and cover the skillet with a lid. Bring the mixture to a boil, then lower the heat to maintain a simmer. Cook stirring occasionally until all the liquid has absorbed, and the quinoa is fluffy, 20-25 minutes.
While the quinoa is cooking, mix together the ingredients for the Pico de Gallo. Season to taste with salt, and set aside to let the flavors blend.
Stir together all the ingredients for the Avocado Lime Cabbage Slaw, then set it aside until the serving time.
When the quinoa is done, add the cilantro and stir to combine.
Season your vegetarian quinoa bowl to taste with salt, and serve immediately with Pico de Gallo and the Avocado Lime Cabbage Slaw as toppings.
- 2 Tablespoons avocado or olive oil
- 1 medium zucchini, chopped, 2 cups
- 1 red bell pepper, cored and diced into 1/2" pieces, 1 1/2 cups
- 1 medium onion, diced into 1/2" pieces, 2 cups
- 1 clove garlic, minced
- 2 Teaspoons ground cumin
- 2 Teaspoons chili powder
- 1 - 15 ounce can black beans, drained and rinsed
- 1 cup quinoa, rinsed and drained
- 1 - 14.5 ounce can fire roasted chopped tomatoes in sauce
- 1 1/2 cups vegetable stock
- 1 1/2 cups fresh or frozen corn
- 1/2 Teaspoon sea salt, or to taste (this will vary on type of stock used)
- 1 1/2 cups chopped tomatoes
- 1/4 cup diced onion, reserved from above
- 1/4 cup chopped fresh cilantro
- 1 Teaspoon minced jalapeno
- 1 Tablespoon freshly squeezed lime juice
- 1/2 Teaspoon sea salt, or to taste
- 4 cups shredded purple cabbage, 12 ounces, 1/2 small head
- 1 Tablespoon freshly squeezed lime juice
- 1 Tablespoon agave nectar or Grade A maple syrup
- 1/4 Teaspoon sea salt, or to taste
- 1/4 Teaspoon ground cumin
- 1 small ripe avocado, cubed, 1 cup
- 1/4 cup chopped fresh cilantro
- Prep the ingredients for the quinoa skillet dish before starting to cook, and set aside 1/4 cup of the diced onion for the Pico de Gallo.
- Preheat a large skillet (13"-15") over medium high heat. When the pan is hot but not smoking, add the oil along with the zucchini, bell pepper, onion, and garlic. Sauté stirring often until the veggies have softened but are still crisp tender, about 5 minutes.
- When the veggies have softened, add the cumin and chili powder to the skillet, and stir to mix in. Then add the black beans, quinoa, fire roasted tomatoes, and vegetables stock. Stir to combine and cover the skillet with a lid. Bring the mixture to a boil, then lower the heat to maintain a simmer. Cook stirring occasionally until all the liquid has absorbed, and the quinoa is fluffy, 20-25 minutes.
- While the quinoa is cooking, mix together the ingredients for the Pico de Gallo. Season to taste with salt, and set aside to let the flavors blend.
- Stir together all the ingredients for the Avocado Lime Cabbage Slaw, then set it aside until the serving time.
- When the quinoa is done, add the corn and stir to combine. Season to taste with salt, and serve immediately with Pico de Gallo and the Avocado Lime Cabbage Slaw as toppings.
