Black Bean Feta Quinoa Bowl Recipes

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BLACK BEAN QUINOA BOWLS



Black Bean Quinoa Bowls image

Did you know that quinoa is a seed? This recipe tastes so good, you'd never guess it was the healthy main-dish equivalent of eating straight spinach! -Laura Lewis, Boulder, Colorado

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 14

1 tablespoon olive oil
2 cups sliced baby portobello mushrooms
1 medium onion, chopped
3 garlic cloves, minced
3/4 cup quinoa, rinsed
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
1-1/2 cups vegetable broth
1 medium zucchini, halved and thinly sliced
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn (about 5 ounces)
1/2 cup crumbled feta cheese
Minced fresh cilantro

Steps:

  • In a large saucepan, heat oil over medium-high heat; saute mushrooms and onion until tender and lightly browned, 4-6 minutes. Add garlic; cook and stir 1 minute. Stir in quinoa, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 15 minutes. Stir in zucchini; cook, covered, until crisp-tender, about 5 minutes., Stir in beans and corn; heat through. Top with cheese and cilantro.

Nutrition Facts : Calories 333 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 699mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 9g fiber), Protein 15g protein. Diabetic Exchanges

QUINOA, SWEET POTATO AND BLACK BEAN BOWLS WITH YOGURT DRESSING



Quinoa, Sweet Potato and Black Bean Bowls with Yogurt Dressing image

Provided by Valerie Bertinelli

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 1/4 cups tri-colored quinoa
Kosher salt
1 pound sweet potato, peeled and cut into 1/2-inch pieces
1 tablespoon olive oil
1/2 teaspoon ground coriander
One 15-ounce can black beans, rinsed and drained
1 teaspoon soy sauce
1/2 teaspoon chipotle hot sauce (or your favorite hot sauce)
1 large avocado, seeded, peeled and diced
1/4 cup pepitas, chopped pistachios, almonds or your favorite nut
Yogurt Dressing (see recipe below)
3/4 cup plain yogurt (not Greek)
1/4 cup finely chopped fresh flat-leaf parsley or cilantro
1 tablespoon fresh lime juice
1 small garlic clove, finely grated
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Put the quinoa in a sieve and rinse very well with cold water; shake gently to drain the excess water. Transfer the quinoa to a medium saucepan and add 1 1/2 cups water and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then cover, reduce the heat to low, and cook until all of the water is absorbed, about 16 minutes. Keep covered, off the heat, for 5 minutes then uncover and cool slightly.
  • Meanwhile, toss the sweet potatoes with the oil, coriander and 1/2 teaspoon salt and spread on a rimmed baking pan in a single layer. Bake until just tender and browned in spots, about 20 minutes. Add the beans, soy sauce and hot sauce to the pan and stir to mix.
  • Spoon the quinoa into bowls and top with the sweet potato-black bean mixture. Top with avocado and pumpkin seeds and drizzle with the dressing.
  • Whisk the yogurt, parsley, lime juice and garlic together in a medium bowl and season with salt and pepper to taste.

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