A vibrant bowl combining quinoa, black beans, and vegetables with sweet cherries and tangy pomegranate salsa.
# Components:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups vegetable broth
→ Vegetables & Beans
03 - 1 cup canned black beans, drained and rinsed
04 - 1 cup cherry tomatoes, halved
05 - 1 red bell pepper, diced
06 - 1 cup corn kernels (fresh or thawed from frozen)
07 - 2 cups baby spinach, roughly chopped
08 - 1 small red onion, finely diced
→ Fruits
09 - 1 cup fresh cherries, pitted and halved
10 - 1/2 cup pomegranate seeds
→ Salsa & Dressing
11 - 1/4 cup fresh cilantro, chopped
12 - 1 jalapeño, seeded and minced
13 - Juice of 1 lime
14 - 2 tbsp extra-virgin olive oil
15 - 1/2 tsp ground cumin
16 - 1/4 tsp smoked paprika
17 - Salt and black pepper, to taste
→ Toppings
18 - 1 avocado, sliced
19 - 1/4 cup crumbled feta cheese (optional)
# Directions:
01 - In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
02 - In a medium bowl, combine pomegranate seeds, cherries, red onion, jalapeño, cilantro, lime juice, 1 tbsp olive oil, and a pinch of salt. Mix well and set aside.
03 - In a large skillet, heat remaining 1 tbsp olive oil over medium heat. Add red bell pepper and corn; cook for 3–4 minutes until slightly softened. Add black beans, cherry tomatoes, and spinach; cook for another 2–3 minutes until spinach wilts. Season with cumin, smoked paprika, salt, and pepper.
04 - Divide cooked quinoa among four bowls. Top with sautéed vegetables, then spoon over the pomegranate-cherry salsa.
05 - Garnish with avocado slices and crumbled feta cheese if desired. Serve immediately.
