Every Sunday, I usually make a huge pot of rice or quinoa that I throw in recipes throughout the week (it’s so handy when you don’t really feel like cooking or waiting 45 minutes for your meal to be ready). I make variations of this quinoa lunch bowl pretty often, but it almost always contains corn and avocado—the combination of textures is delightful.
Savory Red Quinoa Lunch Bowl
1 tbl. olive or coconut oil
2 cloves garlic, minced
2 cups cooked quinoa (Any kind is fine. Red quinoa has a fun, “chewy” texture.)
¾ cup corn (fresh off the cob or frozen)
1 avocado, cut into 1-inch chunks
¼ cup fresh basil, cut in a chiffonade
½ tsp. cumin
½ tsp. smoked paprika
2 tsp. nutritional yeast
sea salt and ground pepper to taste
To cook quinoa:
(Makes about 3 cups cooked. May be doubled or tripled.)
Bring 2 cups of water to a boil. Add 1 cup quinoa and reduce to a simmer. Cover and cook until quinoa is tender and fluffy (about 15 minutes).
To make lunch bowl:
1. At a medium-low heat, warm oil in a pan. Sauté garlic until fragrant (about 30 seconds).
2. Add quinoa, corn, ground spices, and yeast. Stir-fry for about five minutes, allowing the flavors to blend. Taste test for seasoning.
3. Transfer to bowls and top with avocado chunks and fresh basil. Enjoy your easy & healthy homemade lunch 🙂
More lunch ideas: Kale, Fennel, and Mushroom Sandwich
Photos: Mary Hood