Quinoa and pinto bean bowl with fresh asparagus
A nourishing bowl of fluffy quinoa and hearty pinto beans served with fresh, crisp asparagus – a wholesome and balanced meal perfect for any time of the day.
Instructions
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Cook the Quinoa
- Rinse the quinoa under cold water to remove any bitterness. Bring 2 cups of water and a pinch of salt to a boil in a saucepan. Add the quinoa, reduce heat to low, cover, and cook for 15-20 minutes until quinoa is fluffy and water is absorbed.
- Cook the Quinoa
- Rinse the quinoa under cold water to remove any bitterness. Bring 2 cups of water and a pinch of salt to a boil in a saucepan. Add the quinoa, reduce heat to low, cover, and cook for 15-20 minutes until quinoa is fluffy and water is absorbed.
- Prepare the Pinto Beans
- Drain and rinse the canned pinto beans. Heat them up in a saucepan over medium-low heat or in a microwave-safe bowl in the microwave.
- Cook the Asparagus
- Snap off the woody ends of the asparagus spears. Heat olive oil in a pan over medium heat. Add the asparagus and cook for about 5 minutes until tender and still crisp, turning occasionally.
- Assemble the Bowl
- In a bowl, layer the cooked quinoa, warmed pinto beans, and sautéed asparagus. Drizzle with additional olive oil, or your dressing of choice, and season with salt and pepper to taste.
- Voilà!
- Indulge in your creation and savor the moment. Bon appétit!
Recipe notes
- Preparation Tip: To add more flavor to the quinoa, you can cook it in vegetable or chicken broth instead of water.
- Variation: If you'd like, you can grill the asparagus instead of sautéing it for a different flavor. You could also roast it in the oven at 400°F (200°C) for 12-15 minutes.
- Add-In Ideas: You could add more vegetables or some protein to this dish if you want. Grilled chicken, tofu, or even some boiled eggs would work well. If you're adding more vegetables, consider bell peppers, corn, or broccoli.
- Storage: This dish can be stored in the refrigerator and enjoyed within 3-4 days. To reheat, place in the microwave or warm in a pan over medium heat.
Ingredients
Scaled from 1 serving
Measurement system
- 1 cup quinoa
- 1 can pinto beans
- 1 bundle fresh asparagus
- 2 tablespoons olive oil
Optional:
- Pinch of salt and pepper to taste
- Your favorite dressing