Recipe: Tasty Black bean feta quinoa bowl

Black bean feta quinoa bowl. Remove the pan from the heat. Stir in the corn and black beans. Crumble the feta over the top and garnish with cilantro.

I only used one can of black beans; two would have been too much; I'd prefer that the quinoa stand out more than the beans. We really liked this dish and I will make it again. This black bean and quinoa Buddha bowl has the usual hallmarks of a taco salad, minus the greasy fried bowl. You can cook Black bean feta quinoa bowl using 13 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Black bean feta quinoa bowl

1. You need 2 tablespoons of olive oil.
2. Prepare 1 of medium onion, finely chopped.
3. Prepare 4 cloves of garlic, minced.
4. Prepare 1 1/2 cups of chicken Stock.
5. It's 3/4 cup of golden quinoa rinsed.
6. It's 1 teaspoon of ground cumin.
7. Prepare 1/4 teaspoon of cayenne pepper.
8. You need of Salt and freshly ground black pepper.
9. Prepare 5 ounces of baby Spinach.
10. It's 1 bag (12 oz) of frozen sweet corn kernels, thawed.
11. It's 2 (15 oz) cans of black beans, drained and rinsed.
12. It's 1-2 ounces of feta cheese crumbled.
13. Prepare 2 tablespoons of fresh cilantro leaves, torn for garnish.

We've loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top. These Quinoa Bowls are loaded with creamy black beans, vitamin packed sweet potatoes, wilted spinach, and crunchy pepitas! This bowl is loaded with healthy foods, vibrant colors and layers of sweet and spicy flavors. Sweet potatoes, beans, spinach, and quinoa are tied together with citrus.

Black bean feta quinoa bowl step by step

1. In medium saucepan set over medium heat. Heat oil until shimmering about 2 minutes..
2. Add the onion and sauté until browned about 5-7 mins then add minced garlic and sauté for 2 more mins add chicken broth and quinoa and mix until fully combined. Add the cumin, cayenne and a pinch of salt and pepper.
3. Increase the heat to high and bring the mixture to a boil immediately reduce the heat to low, cover and simmer for 15-20 mins or until the liquid is absorbed add the spinach and gently toss with the quinoa until wilted.
4. Remove the pan from the heat. Stir in corn and black beans crumble feta and garnish with cilantro.

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