Vegan Quinoa Bowl

Instructions

1. Step 1

   Rinse quinoa in the fine-mesh strainer and let it drain. Bring water to a boil in the saucepan over medium-high heat.

   Timer: 5 min (fixed)

   Ingredients used: 280.0 ml Water

   Cookware: fine mesh strainer, saucepan — medium-high heat

2. Step 2

   Add the rinsed quinoa to the boiling water, reduce to low heat, and simmer uncovered until the water is absorbed and the grains are fluffy, about 15 minutes.

   Timer: 15 min (scalable)

   Ingredients used: 140.0 gr Quinoa

   Cookware: saucepan — low heat

3. Step 3

   Remove the saucepan from the heat and let the quinoa stand for 5 minutes, then transfer it to the large mixing bowl.

   Timer: 5 min (fixed)

   Cookware: Large Mixing Bowl, saucepan

4. Step 4

   Drain the black bean thoroughly in the fine-mesh strainer, then add it to the large mixing bowl.

   Ingredients used: 240.0 gr Black Bean

   Cookware: fine mesh strainer, Large Mixing Bowl

5. Step 5

   On the cutting board, seed and dice the bell pepper and dice the cucumber and tomato; add all three raw vegetables to the large mixing bowl.

   Ingredients used: 150.0 gr Bell Pepper, 200.0 gr Cucumber, 250.0 gr Tomato

   Cookware: Chef Knife, cutting board, Large Mixing Bowl

6. Step 6

   Whisk lemon juice and olive oil together in the small mixing bowl until the dressing looks blended.

   Ingredients used: 45.0 ml Lemon Juice, 30.0 ml Olive Oil

   Cookware: Small Mixing Bowl, whisk

7. Step 7

   Pour the dressing over the quinoa mixture in the large mixing bowl, add salt gradually, and toss with the whisk until evenly coated; taste and finish seasoning when the bowl is balanced and glossy.

   Ingredients used: 3.0 gr Salt

   Cookware: Large Mixing Bowl, whisk