Southwest Quinoa Bowl Recipe

As I’m sure you all know by now, I was recently in Palm Springs. It was my first time there and I’m in LOVE. The desert life and I definitely go well together (well if I am poolside sipping my banana daiquiri of course)!

Anyway we stayed at a beautiful resort that was seriously paradise. At one of the restaurants I had the most scrumptious and healthy lunch (again in between cocktails, it’s all about balance right?). It was a Southwest Quinoa Bowl, and if I love it I am confident you guys will too.

Any recipe that is quick and easy is a good one in my book. This one is perfect for busy people that work or mumma’s who just want something low fuss to cook for their family. I love it because it’s so fresh and summery and could either be made as a side dish or by adding a protein on top is perfect for a meal.

I decided to recreate it for dinner once we got home but it could also be a lunch or snack in a smaller serving if you prefer. If any of these ingredients don’t float your boat you could for sure substitute although I will say these all work really well together. It’s also a good one to make the day before and store in the fridge, then you can just grab and go when you’re ready. Hope you enjoy this tasty and nutritious meal as much as I did, be sure to let me know if you make it.

Bon Appetit!

 

{ Serves 2 people }

Ingredients

Salad:

  • 2 cups cooked quinoa
  • 10 cherry tomatoes – chopped into halves
  • 1 avocado – chopped into cubes or slices
  • 1 handfull of crunchy tortilla strips
  • 1 cup of tinned corn – drained
  • 1/2 can of white kidney beans – rinsed
  • Feta cheese (crumbled) – as much as you desire, i would suggest approx 4 tbsp

 

* * I added some chicken to the top of our salad to make it a more substantial meal for dinner. I have also tried it with sliced beef on top. Really whatever takes your fancy.

 

Chipotle Cilantro Lime Vinaigrette:

  • 1 handful of fresh cilantro – chopped
  • 1/4 cup lime juice
  • 1 cup olive oil
  • 3 oz chipotle peppers
  • 1/2 cup rice vinegar
  • 1 garlic clove – chopped
  • 1/4 cup lemon juice
  • 1/2 teaspoon ground cumin
  • Salt and Pepper to taste

** This dressing will make more than you probably need for this recipe (if you are making it for 2) but it will keep in the fridge and is great for other salads as well.

 

Method

  • Place all salad ingredients in a large bowl
  • Place all dressing ingredients in a food processor and blend until well mixed
  • Taste and add extra oil if you are not happy with the consistency
  • Slowly mix dressing into salad until you are happy with the taste
  • Plate salad and top with your desired protein or leave as is
  • Garnish with some extra cilantro
  • Pour yourself a vino and enjoy!

 

 

 

 

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