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

Ingredients:

(Serves 2)

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

Directions:

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

Mushroom and Bok Choi Spread with Tahini Sauce

Veggie Kale Pesto Bowl

__

Photos: Mary Hood