Top
The GGC Podcast

BELL PEPPER, BLACK BEAN AND SPINACH QUINOA BOWL

This site contains affiliate links to products. We may receive a commission for purchases made through these links.

Bell Pepper, Black Bean and Spinach Quinoa Bowl

Quinoa Bowls are hands down the easiest and most delicious lunch/dinner recipe that I am currently obsessed with. There is just something so amazing about Quinoa that I just can’t get enough of! Quinoa is a gluten free, protein packed, power food containing nine essential amino acids. It is also full of fiber, magnesium, potassium, calcium, B vitamins, phosphorus, antioxidants, and vitamin E. 

You can literally make a Quinoa bowl out of the ingredients you currently have in your fridge, there really is no science to it. I love making a bunch of Quinoa on a Sunday night, and have it ready for use throughout the week. Wether it’s a cold bowl or a hot bowl, they always turn out different and delicious. If you’d like to prep some in advance, I suggest making 2 cups Quinoa in 4 cups water (this will be good for the entire week and will be enough for two), if you’d like a little less, make 1 cup Quinoa in 2 cups water. I like to season my Quinoa as well while it cooks, my go-to spices are a little pink himalayan salt and pepper, other spices vary depending on what kind of bowl I’m making so I’ll add other spices later. 

Here is a recipe to my most recent hot bowl made with orange bell peppers, black beans and spinach!

Ingredients

  1. Avocado Oil
  2. 3/4 cup cooked Quinoa
  3. 1/2 orange bell pepper, chopped
  4. 1/2 cup black beans, rinsed and unsalted
  5. Handful of spinach
  6. Salt
  7. Pepper
  8. Smoked Paprika
  9. Ground Cumin
  10. 1/2 lemon
  11. 1 egg (for frying)
  12. Coconut oil

Instructions

  1. Heat about a tbsp of avocado oil onto a heated cast iron skillet (or any pan).
  2. Add chopped orange bell pepper and cook for a few minutes.
  3. Add black beans and mix together.
  4. Season bell peppers and beans with a little bit of salt, pepper, smoked paprika and ground cumin.
  5. Add cooked quinoa and spinach, mix together until spinach has cooked and wilted.
  6. Add a squeeze of lemon juice (roughly about a tablespoon).
  7. Mix all ingredients together and set aside, covered.
  8. Separately, in a smaller cast iron or pan, fry egg in coconut oil.
  9. Scoop Quinoa mix into a bowl and top with fried egg.
  10. (Optional) Sprinkle a little extra salt, pepper and smoked paprika over entire bowl.


Comments

Leave a Reply

Your email address will not be published. Required fields are marked *