Gluten-Free Quinoa Bowl

Name: Gluten-Free Quinoa Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Cuisine: Latinoamericana
Ingredients: 1 cup Quinoa; 1 cup Black beans; 1 cup Corn; unit Avocado; unit Tomato; 3 tbsp Cilantro; 2 tbsp Lime juice; 2 tbsp Olive oil

A complete gluten-free bowl with quinoa, black beans, corn, avocado and a cilantro-lime dressing. Fresh, colorful and full of plant protein and fiber.

15 minPrep

15 minCook

30 minTotal

3Servings

VeganVegetarianGluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

180 g Quinoa
200 g Black beans (cocidos)
150 g Corn
1 unit Avocado
1 unit Tomato
3 tbsp Cilantro
2 tbsp Lime juice
2 tbsp Olive oil

Nutrition facts

per serving

420 kcal

Calories

15 g

Protein

56 g

Carbs

16 g

Fat

13 g

Fiber

43 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
Cook the quinoa in salted water for 15 minutes and let it cool.
2
Mix the black beans, corn and chopped tomato.
3
Make the dressing with cilantro, lime, oil and salt.
4
Place the quinoa as a base in the bowls.
5
Distribute the beans, corn and avocado.
6
Drizzle with the dressing and serve.

Chef tips

Quinoa is a naturally gluten-free grain with complete protein.

Substitutions

Add grilled chicken or tofu for more protein.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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