Grain bowls are an easy way to get creative with dinner, or just to get rid of some leftovers. This Inca Bowl gets its name mainly because I usually use Quinoa, a staple grain that is sacred to the Inca (or at least thats what the Quinoa marketing people tell us). Throw in some veggies and you have yourself a simple, healthy, homemade lunch or dinner. To be completely honest, I add a lot of these ingredients because they just look nice. Plus, lots of color = a wide range of nutrient profiles. You can really put whatever veggies you want in the bowl, but this is one my family and I keep going back to over and over.
Inca Bowls- serves 6
1 cup uncooked quinoa, I like the red variety
1.5 cups water or stock
1 medium red onion, diced
1.5 cups cooked or 1 can black beans, drained and rinsed
1 red pepper, diced
1 cup diced roasted winter squash (butternut or acorn are good)
1/2 cup chopped cilantro
shredded pepper jack cheese (optional)
- Combine the quinoa, water, and onion, bring to a boil and cover to cook for about 15 minutes or until the grains are tender.
- When grains are done and all the water has been absorbed, stir in the black beans, red pepper, squash, and cilantro.
- (optional) You could be done at this point, but I like to put the mixture in a bowl, add shredded pepper jack cheese on top, and pop it under the broiler for 5 minutes or so, just until the cheese is brown and bubbly.
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