Quinoa and Black Bean Buddha Bowl
This nutrient dense Quinoa and Black Bean Buddha Bowl contains leafy greens, quinoa, black beans, sweet corn and cashew dressing, making it a magnesium powerhouse.
- 1 cup quinoa
- 2 cups water
- 4 cups leafy greens
- 2 cups black beans
- 2 cups sweet corn frozen or *canned
- 2 cups chopped cucumber
- 2 cups chopped tomatoes
- 1 avocado
- ¼ cup pumpkin seeds
Sun-dried Tomato Dressing
- ¼ cup cashews soaked in water to soften
- ¾ cup water
- 2 tablespoons sun-dried tomatoes oil packed
- 1 clove garlic
- 1 tablespoon lemon juice
- 1 tablespoon tomato paste
- ¼ tsp chili powder
- ¼ tsp chili flakes
- ¼ tsp salt
- Pepper to taste
Rinse quinoa under cold water. Add rinsed and drained quinoa and 2 cups water to a medium saucepan. Bring to a boil. Cover and reduce heat to simmer for 12-15 minutes, until water is absorbed. Let sit for five minutes. Fluff with a fork.
While quinoa is cooking, add frozen corn to boiling water in a saucepan. Reduce heat to simmer and cook for 3-4 minutes. Drain. *Canned corn does not have to be heated; simply drain and rinse.
Combine cashews and water food processor or high-speed blender. Add remaining ingredients and process until creamy.
Divide leafy greens between four bowls. Add ½ cup each of quinoa, black beans, corn and veggies to each bowl. Top with dressing. Add avocado slices and pumpkin seeds if desired.