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Quinoa, often hailed as a superfood, has garnered attention for its impressive nutritional profile and versatility in the kitchen. This ancient grain, native to the Andes Mountains, is not only rich in protein but also gluten-free, making it a favorite choice for those seeking healthy, plant-based options. With a delicate, nutty flavor and a delightful chewy texture, quinoa serves as a perfect base for a variety of dishes, from salads to bowls, allowing for endless culinary creativity.

Hatch Chili Quinoa Bowls

Discover the vibrant flavors of Spicy Hatch Chili Quinoa Bowls, a delicious and nutritious plant-based meal that combines protein-packed quinoa, hearty black beans, and the unique taste of Hatch green chiles. Perfect for health-conscious eaters, this dish is not only satisfying but also bursting with essential vitamins and minerals. Experience the joy of cooking with fresh ingredients and enjoy a delightful bowl filled with flavor that everyone will love!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

1 medium onion, finely diced

2 cloves garlic, minced

2 cups Hatch green chiles, roasted and chopped (fresh or canned)

1 can (15 oz) black beans, well-drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 red bell pepper, diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon salt (adjust to your preference)

1/4 teaspoon black pepper

1 ripe avocado, sliced

1/4 cup fresh cilantro, chopped

Juice of 1 fresh lime

Optional toppings: shredded cheese, sour cream, or Greek yogurt

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Place over medium heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover with a lid, and allow it to simmer gently for about 15 minutes, or until all the liquid is absorbed. After 15 minutes, remove from heat but keep covered for an additional 5 minutes. Then, fluff the quinoa with a fork to separate the grains.

    Sauté the Vegetables: In a large skillet, heat a splash of olive oil over medium heat. Add the finely diced onion and sauté until it becomes translucent, approximately 5 minutes. Next, stir in the minced garlic and continue to cook for an extra 1-2 minutes, or until the garlic is aromatic and golden.

      Incorporate Chiles and Beans: Add the roasted and chopped Hatch green chiles, black beans, corn, and diced red bell pepper to the skillet. Sprinkle in the ground cumin, smoked paprika, salt, and black pepper. Cook the mixture for about 5-7 minutes, stirring occasionally, allowing the vegetables to soften and the flavors to meld.

        Combine Quinoa and Sautéed Vegetables: Carefully add the fluffy quinoa into the skillet with the sautéed vegetable mixture. Squeeze the juice of the lime over the top and stir everything together until well combined. Taste the mixture and adjust the seasoning if necessary.

          Serve: Spoon the quinoa and vegetable mixture evenly into serving bowls. Add generous slices of avocado on top, sprinkle with chopped cilantro, and feel free to add optional toppings such as shredded cheese or a dollop of sour cream for extra creaminess.

            Enjoy: Serve the bowls warm and relish this vibrant, spicy, and wholesome dish that is sure to please your palate!

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings

                Optional Presentation Tips: Serve on colorful bowls to enhance the visual appeal and consider adding a lime wedge on the side for an extra pop of color and zest!