On a sunny afternoon, I found myself wandering through a vibrant local market, inhaling the fragrant aromas of spices and fresh produce. It was there that I stumbled upon a stand overflowing with colorful heirloom tomatoes, plump avocados, and gleaming kidney beans. Inspired by the vibrant colors and flavors, I decided to create a dish that would not only be visually stunning but also bursting with nutrition and taste. That day, the Spiced Kidney Bean & Quinoa Bowl was born, a celebration of earthy beans and zesty dressing that I couldn’t wait to share with friends and family.
Ingredients
1 cup quinoa
2 cups vegetable broth
1 can (15 oz) kidney beans, drained and rinsed
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and pepper, to taste
1 cup cherry tomatoes, halved
1 cup corn (fresh or frozen)
1/2 red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 ripe avocado, diced
Juice of 1 lime
Zest of 1 lime
1 tablespoon honey (or agave syrup for a vegan option)
Instructions
Begin your culinary journey by rinsing the quinoa under cold water to remove its natural bitterness. In a medium saucepan, combine the quinoa and vegetable broth, bringing it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Allow it to sit for a few minutes before fluffing it with a fork.
While the quinoa cooks, prepare the kidney beans. In a large skillet, heat the olive oil over medium heat. Add the cumin, smoked paprika, and cayenne pepper, stirring for a minute until fragrant. Toss in the drained kidney beans, mixing them with the spices. Season with salt and pepper, cooking for about 5-7 minutes until heated through and slightly crispy.
In a large mixing bowl, combine the cooked quinoa, spiced kidney beans, halved cherry tomatoes, corn, red onion, and cilantro. Gently fold the ingredients together, allowing the colors to blend beautifully.
For the avocado lime dressing, in a small bowl, mash the ripe avocado with a fork. Stir in the lime juice, lime zest, and honey, creating a creamy, tangy concoction. Adjust the seasoning with salt and pepper to your liking.
To serve, spoon the vibrant quinoa and bean mixture into bowls, drizzling generous amounts of the avocado lime dressing over the top. Garnish with extra cilantro if desired and prepare to indulge in this delightful medley of flavors.
This Spiced Kidney Bean & Quinoa Bowl has a way of bringing people together, whether it’s a casual lunch or a festive gathering. The combination of spices, creamy avocado, and fresh ingredients always sparks conversation and joy, reminding me of that sunny day at the market where it all began.