Name: Smoky protein quinoa bowls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup dry quinoa, rinsed; 2 cups water; 1 cup unsweetened plain soy yogurt; 1 Tbsp lime juice; 1 cup silken tofu; 1 tsp olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp salt, plus more to taste; ¼ tsp black pepper; 2 cans (15 oz each) black beans, drained and rinsed; 1 cup frozen corn; 1 red bell pepper, diced; 1 cup shelled edamame, thawed if frozen; Remaining lime juice; 1 avocado, sliced thin; ¼ cup chopped cilantro; 4 cups shredded romaine lettuce

Preparation

Cook the quinoa: Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil, cover, reduce to low and simmer for 15 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.
Make the creamy topping: Blend the soy yogurt, silken tofu and 1 tablespoon lime juice until smooth. Add a splash of water if needed to help blend. Set aside.
While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, until softened.
Stir in the garlic, chili powder, cumin, smoked paprika, salt and black pepper. Cook for 30 seconds, until fragrant.
Add the black beans, corn, bell pepper and edamame. Cook for 5 to 7 minutes, stirring occasionally, until heated through and the peppers are slightly tender.
Squeeze in the juice of one lime and stir. Taste and add a little more salt if needed.
To assemble, divide the romaine among four bowls. Top each with quinoa, the bean-edamame mixture, a small amount of avocado, cilantro, and a generous spoonful of the creamy soy topping.
Serve warm.

Smoky protein quinoa bowls

Ingredients

Quinoa

Topping

Bean and vegetable mix

Additional toppings

Preparation

Nutrition

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