Multicultural Quinoa Bowl
A hearty grain bowl combining Latin, Middle Eastern, and Asian influences, reflecting the U.S. population's ethnic diversity. This pasta recipe, ready in about 50 minutes, pairs quinoa, black beans, couscous for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup quinoa
- 1 can (15 oz) black beans
- 1/2 cup couscous
- 2 cups spinach
- 1/2 cup feta cheese
- 2 tbsp olive oil
- 1 medium lemon
- 1 tsp cumin
- 1 ripe avocado
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Toss 1 cup quinoa with 1 tsp cumin and 1/4 cup olive oil. Spread in a baking dish and roast for 20 minutes until toasted.
- Step 2: In a large skillet, heat 1 tbsp olive oil over medium heat. Add 2 cups chopped spinach and sauté for 3 minutes until wilted. Stir in 1 can black beans, drained and rinsed, and 1/2 cup crumbled feta cheese.
- Step 3: In a separate bowl, fluff 1/2 cup couscous and mix with 1 tbsp olive oil. Top with the spinach-black bean mixture.
- Step 4: Squeeze 1/2 cup lemon juice over the bowl and add 1 sliced avocado. Garnish with additional feta and lemon zest.
