This Loaded Mexican Veggie Quinoa with Cilantro Lime Vinaigrette comes together in minutes and makes a healthy, delicious meal for lunch or dinner! The vinaigrette adds a great touch, too!
1red bell pepperseeded, membranes removed, chopped
Diced avocado
Crumbled Feta or cotija cheese
Cilantro Lime Vinaigrette
2tbs.extra-virgin olive oil
¼cupcilantrochopped
Juice of 1 limeabout 2 tbs.
1tbs.agave
¼tsp.ground cumin
¼tsp.Kosher salt
¼tsp.freshly ground black pepper
Instructions
In a large Dutch oven or skillet, heat olive oil to a shimmer over medium-high heat. Add in the onion and sauté until softened (about 8 minutes). Add in the garlic and cook until fragrant (about 30 seconds). Add in the quinoa, and cook, stirring occasionally until quinoa is toasted (about 5 minutes). Pour in the chicken stock, sprinkle on the salt, cover, and lower the heat to medium-low. Cook, stirring occasionally, until quinoa soaks up the liquid (about 20 minutes).
Meanwhile, combine all ingredients of the vinaigrette in a medium bowl. Whisk well until combined and set aside.
Once quinoa is cooked, stir the vinaigrette into the mixture. Add in the beans and bell pepper, and stir to combine. Serve with diced avocado and crumbled Feta or cotija cheese on top.
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Notes
My favorite part of this dish is that it lasts for a long time in the fridge! So, make it on Sunday and enjoy it all week long. I just diced my avocado right before serving.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.