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In recent years, quinoa has emerged as a staple in health-conscious kitchens around the globe. Its status as a superfood stems from its remarkable nutritional profile, offering a wealth of protein, fiber, and essential vitamins and minerals. This ancient grain, once considered a sacred food of the Incas, is not only versatile but also easy to incorporate into a variety of meals, making it a favorite among vegetarians, vegans, and meat-eaters alike.

Hatch Chili Quinoa Bowls

Dive into a delicious fusion of flavors with Spicy Hatch Chili Quinoa Bowls. This easy-to-make meal combines nutrient-rich quinoa and seasonal Hatch green chiles to create a vibrant, satisfying dish. Packed with protein, fiber, and essential vitamins, it's perfect for any diet. Fresh vegetables and black beans add texture and nutrition, making it a wholesome choice for busy weeknights or meal prep. Discover the health benefits and flavor combinations that make this recipe a must-try!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 medium onion, diced

2 cloves garlic, minced

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

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

1 cup corn (fresh, frozen, or canned)

1 red bell pepper, diced

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp salt (adjust to taste)

1/4 tsp black pepper

1 avocado, sliced

1/4 cup fresh cilantro, chopped

Juice of 1 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) over medium heat. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid has been absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

    Sauté Vegetables: In a large skillet, heat a splash of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Add Chiles and Beans: Stir in the roasted and chopped Hatch green chiles, black beans, corn, and red bell pepper. Add the cumin, smoked paprika, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.

        Combine Quinoa and Vegetables: Add the cooked quinoa to the skillet with the sautéed vegetables. Squeeze the lime juice over the mixture and stir to combine. Adjust seasoning if needed.

          Serve: Divide the quinoa mixture into serving bowls. Top each bowl with sliced avocado, chopped cilantro, and any additional toppings you desire such as shredded cheese or a dollop of sour cream.

            Enjoy: Serve warm and let your taste buds enjoy this delightful, spicy, and nutritious meal!

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