David Lynch taught me how to make quinoa. Well, not the man himself, I wish. I inadvertently learned to make quinoa by watching David Lynch’s quinoa how-to video, in which he cooks the complete protein with broccoli and entertains with “an anecdote of no small amusement.” It’s a must-see for both Lynch fans and quinoa enthusiasts alike.
I love this quinoa bowl especially when I am craving delicious veggies, and not much else. The southwest combo really does it for me, especially with the light and tasty chipotle dressing. As far as I concerned, veggie quinoa bowls are the epitome of healthy and delicious. As a plus, it’s vegan! And, if you have Lazy Cook Syndrome (LCS) at least one night a week like I do, these are great to whip up as a large batch and eat throughout the week, in bowl form or as an easy burrito!
For this recipe I roasted my own red peppers for the first time. I must admit I was a bit intimidated from what I had heard, but it’s actually very easy and most of the cooking time is inactive. I just prepped the peppers, put them in the oven, and made the quinoa and did all the other prep while they were roasting. Easy!
You may notice from the photos that I separated the ingredients. This may be for looks, or may be because I’ve never fully gotten over my kid habit of NOT letting my food items touch each other. When I was a kid, I used to eat each thing one by one, not moving on to the meat until I had finished my rice, etc etc. Things have changed since then. I used to hate all seafood, cheese, and dairy! Good thing I got over that.
Southwest Veggie Quinoa Bowls with Chipotle Dressing
For the quinoa bowl
- 1 cup cooked red quinoa
- 1/2 cup yellow corn
- 1/2 cup black beans
- 1/2 of an avocado
- 1/2 of one roasted red pepper
- chopped cilantro to garnish
- salt and pepper to taste
- chipotle dressing to taste
For the chipotle dressing
- 1 teaspoon white wine vinegar
- 3 tablespoons good extra virgin olive oil
- 1 pinch ground coriander
- 1 pinch ground cumin
- 2 pinches ground chipotle
To roast the red peppers
- I like to roast a few red peppers at a time because they do take a bit of time. 30 minutes in the oven at 500 degrees, and 30 minutes to cool. Preheat your oven to 500 degrees, and when its at temperature simply put in two whole red peppers. After 15 minutes, carefully flip the peppers over and roast for another 15 minutes. The skins will blister and blacken, which is exactly what we want. We will peel them off later. As most people don't bake at 500 often, your oven will likely smoke. By the end of 30 minutes, my kitchen was enveloped in smoke oven fog, but I think a little smoke is worth it for roasted red peppers. It really is easy and so much cheaper than buying them roasted at the store! When you take the peppers out of the oven, wrap the baking sheet in foil and cool for 30 minutes. Once cooled, peel off the burnt outer layer and discard. Cut like you would a fresh pepper, in quarters around the seeds and stem. Enjoy immediately and save any leftovers refrigerated in a container with olive oil for several weeks.
To make the quinoa and chipotle dressing
- While the peppers are roasting, make the quinoa and chipotle dressing.
- For the quinoa, measure out one cup of quinoa and two cups water into a medium pot. Bring to a boil, then turn down to simmer and cover for about 15 minutes, of until all liquid is absorbed. Set aside.
- For the dressing, simply combine the olive oil, vinegar, and spices in a small mixing bowl and whisk until mixed.
- Assemble the bowl with generous servings of quinoa, corn, black beans, avocado, roasted red peppers, cilantro, and chipotle dressing. Enjoy as a lunch or light dinner!
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