Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1 can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 red bell pepper, diced
- 1/2 cup red onion, diced
- 1/2 cup soy nuts
- 1 avocado, sliced
- 1 lime, juiced
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Cutting board
- Knife
- Large bowl
- Spoon
Step-by-step instructions:
1. Rinse quinoa in a fine mesh strainer and add it to a large pot with 2 cups of water. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes or until all the water is absorbed.
2. In a large bowl, mix together the cooked quinoa, black beans, corn, red bell pepper, red onion, and soy nuts.
3. Add salt and pepper to taste.
4. Squeeze lime juice over the mixture and stir to combine.
5. Divide the mixture into bowls and top with sliced avocado.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Cook quinoa on low heat.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 50g
Protein: 14g
Fiber: 12g
Substitutions for ingredients:
- You can substitute the soy nuts with roasted almonds or cashews.
- You can substitute the black beans with kidney beans or chickpeas.
- You can substitute the red bell pepper with green bell pepper.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add chopped cilantro for extra flavor.
- Top with a dollop of sour cream or Greek yogurt.
Tips and tricks:
- Make sure to rinse the quinoa before cooking to remove any bitterness.
- You can cook the quinoa in vegetable or chicken broth for extra flavor.
- You can make this recipe ahead of time and store it in the fridge for up to 3 days.
Storage instructions:
Store the leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Soy Nuts and Quinoa Bowl in a colorful bowl to make it more visually appealing.
Garnishes:
Garnish with chopped cilantro or a sprinkle of paprika.
Pairings:
Serve with a side of garlic bread or a green salad.
Suggested side dishes:
Green salad, garlic bread, or roasted vegetables.
Troubleshooting advice:
If the quinoa is still crunchy after cooking, add a bit more water and cook for a few more minutes.
Food safety advice:
Make sure to store leftovers in the fridge within 2 hours of cooking.
Food history:
Quinoa is a grain that originated in the Andean region of South America.
Flavor profiles:
This dish is savory and slightly spicy with a hint of lime.
Serving suggestions:
Serve the Soy Nuts and Quinoa Bowl as a main dish for lunch or dinner.
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