This Cabbage and Corn Quinoa Bowl is a vibrant and nutritious dish that's quick to prepare, making it a perfect dinner for busy nights!

1

Begin by rinsing 1 cup of quinoa under cold water to remove the bitter coating. Then, cook it in a pot with 2 cups of water.

2

Bring the water to a boil, then reduce the heat to low and cover. Let it simmer for about 15 minutes until the quinoa is fluffy and the water is absorbed.

3

While the quinoa is cooking, finely slice 2 cups of cabbage.

4

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced cabbage and sauté for about 5 minutes until it begins to soften.

5

Add 1 cup of corn (drained if using canned corn) to the skillet. Season with 1 teaspoon of salt and 1 teaspoon of black pepper. Cook for another 5 minutes until everything is heated through.

6

Once the quinoa is done, fluff it with a fork and combine it with the cooked cabbage and corn mixture in the skillet.

7

Remove from heat and stir in the juice of 1 lime and chopped cilantro to taste.

8

Serve warm, garnished with additional cilantro if desired.

4 servings

• Add diced avocado for creaminess.
• Top with a dollop of sour cream or Greek yogurt for richness.
• Incorporate some sliced jalapeños for a spicy kick.

• Rinse quinoa thoroughly before cooking to improve flavor.
• Adjust the lime juice according to your taste preference.
• For added protein, consider mixing in black beans or chickpeas.

• fat: 9 grams
• fiber: 5 grams
• protein: 7 grams
• calories: 220
• carbohydrates: 30 grams

Loaded with fiber and protein, this bowl helps keep you full and satisfied while providing essential vitamins from the vegetables.

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