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If you're looking to infuse your meals with vibrant flavors and healthy ingredients, look no further than Hatch Chili Quinoa Bowls. This dish is a culinary celebration of the Southwest, bringing together the nutty essence of quinoa and the smoky, rich flavor of roasted Hatch green chiles. Not only is this bowl visually stunning, but it’s also a powerhouse of nutrition, making it an ideal option for lunch or dinner. With its balance of protein, fiber, and essential vitamins, this recipe will satisfy your taste buds while providing a nourishing meal.

Hatch Chili Quinoa Bowls

Elevate your meals with vibrant and nutritious Hatch Chili Quinoa Bowls, a delightful blend of smoky Hatch green chiles and hearty quinoa. Perfect for lunch or dinner, this dish combines essential proteins, fiber, and vitamins for a satisfying meal. Discover the rich flavors and health benefits of Hatch chiles, learn how to prepare the perfect quinoa, and create this colorful bowl that’s sure to impress. Enjoy a taste of the Southwest right at home!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 medium onion, diced

2 cloves garlic, minced

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

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

1 cup corn (fresh, frozen, or canned)

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

1 avocado, sliced

1 cup cherry tomatoes, halved

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

In a medium-sized pot, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce to low, cover, and let simmer for about 15 minutes or until the quinoa has absorbed all the liquid. Remove from heat, fluff with a fork, and let it sit covered for an additional 5 minutes.

    While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic, and cook for an additional minute until fragrant.

      Stir in the chopped Hatch green chiles, black beans, corn, ground cumin, and smoked paprika. Season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until heated through.

        To assemble the bowls, start with a generous portion of quinoa at the base. Top with the sautéed Hatch chili mixture, then add slices of avocado and halved cherry tomatoes.

          Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

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