Chipotle Lime Quinoa Bowl Recipe

About this recipe

The Chipotle Lime Quinoa Bowl is a zesty, protein-packed delight perfect for a quick snack after a busy day. This vibrant bowl combines fluffy quinoa, smoky chipotle, and tangy lime with fresh garden vegetables for a wholesome yet comforting meal. Every bite bursts with bold Mexican flavors, while being vegan, -free, and high in protein. It's an easy-to-make dish that feels indulgent yet stays light on the wallet, making it an ideal choice for busy professionals seeking a healthy snack option. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 100 g Quinoa
• 500 g Black Beans
• 450 G Sarwar Corn Kernels Indian
• 500 g Capsicum Green
• - Baby Tomatoes
• 1pc Avocado
• - Olive Oil
• 30 g Smoked Paprika Powder
• 100 g Jeera Powder
• 250 ml Lemon Juice Concentrate
• 50 g Asafoetida Powder
• 1 kg Bell Peppers
• 100 g Salt

Instructions

1. 1. Rinse the quinoa thoroughly and cook it in a pot with a 2:1 ratio of water to quinoa over medium heat for about 15 minutes, until the water is absorbed and the grains are fluffy.
2. 2. While the quinoa cooks, heat 1 tablespoon of olive oil in a pan over medium heat. Add asafoetida, chipotle powder, smoked paprika, and ground cumin. Stir well and cook for 1-2 minutes until aromatic.
3. 3. Add the diced red and green bell peppers, corn kernels, and cooked black beans to the pan. Sauté for 5-7 minutes until the vegetables are tender but still crisp. Season with salt to taste.
4. 4. In a large mixing bowl, combine the cooked quinoa with the sautéed vegetable mixture. Add the cherry tomatoes and toss gently to mix.
5. 5. Drizzle the remaining 1 tablespoon of olive oil and lime juice over the mixture. Adjust seasoning if needed.
6. 6. Serve the quinoa bowl in individual portions, topping each with diced avocado and a sprinkle of fresh cilantro leaves for garnish.