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Red Quinoa Bowl with Lime Cilantro Ranch Dressing

Think of this red quinoa bowl as a vegetarian burrito without the tortilla. Top it with beans, corn, tomato, and avocado and toss in homemade lime cilantro ranch.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: American
Servings: 4

Ingredients

Red Quinoa Bowl:

  • 1 cup red quinoa, rinsed and drained
  • 2 cup chicken or vegetable broth, reduced-sodium variety
  • 15 oz canned black beans, drained and rinsed
  • 1 ½ cup roasted corn kernels
  • 1 avocado, large dice
  • 1 cup cherry tomatoes, halved or quartered
  • cup chopped red onion
  • 2 Tablespoon chopped jalapeño, remove seed if desired
  • sour cream, to garnish
  • chopped cilantro, to garnish
  • salt and pepper, to taste

Lime Cilantro Ranch Dressing:

  • ¾ cup cilantro
  • ½ cup sour cream
  • 2 Tablespoon fresh squeezed lime juice
  • 1 Tablespoon ranch powder
  • 1 Tablespoon chopped jalapeño
  • 3 Tablespoon extra-virgin olive oil

Instructions

Red Quinoa:

  • Cook quinoa according to package instructions using broth. Place 1 cup quinoa and 2 cups broth in medium sauce pot. Bring mixture to a boil and then reduce to a simmer. Cover pot and cook for 12-15 minutes until all the broth has been absorbed by the quinoa. Remove cover and fluff with a fork. Set aside.
  • In a large bowl, combine black beans, roasted corn, avocado, cherry tomatoes, red onion and jalapeño. Add about half of the lime cilantro ranch dressing. Season with salt and pepper. Toss gently to combine. Set aside.
  • To serve, distribute cooked quinoa between serving bowls. Top with bean, corn, avocado mixture. Garnish with a dollop of sour cream, a sprinkling of chopped cilantro, and a wedge of lime. Serve with additional lime cilantro ranch dressing on the side.

Lime Cilantro Ranch Dressing:

  • In a food processor, combine cilantro, sour cream, lime juice, ranch powder, and jalapeño. With the processor running, drizzle in olive oil. Pulse until mixture is smooth and homogenous. Keep chilled until ready to serve.

Notes

Ingredients:
  • Quinoa comes in a variety of colors. Choose whatever version you'd like. 
  • Quinoa can also be cooked in water.  However, it won't be as flavorful as quinoa cooked in broth. 
  • Corn: Thaw frozen corn, drain canned corn, or use fresh cooked corn
Use store-bought ranch seasoning mix packet (i.e. Hidden Valley Ranch or Trader's Joe) or homemade ranch seasoning listed below:
  • Homemade Ranch Seasoning (makes about 1/2 cup) store excess in airtight container in the fridge:
    • 6 Tbsp dry buttermilk powder
    • 1 Tbsp garlic powder
    • 1 Tbsp onion powder
    • 2 teaspoon dried parsley
    • 1 teaspoon dried chives (or freeze dried chives)
    • 1 teaspoon kosher salt
    • 1/2 teaspoon sugar
    • 1/4 teaspoon fresh ground black pepper