Spicy Southwestern Quinoa Bowl – Guest Post


13. June 2013 by swissfitchick

Good morning!

Today, I present you Danielle from Danielleprestejohn.com as a guest poster here on the blog. Danielle’s blog was on of my first blogs to read when I entered the blogger world and I am a permanent reader since then. I also had the pleasure to profit from Danielles’ Coaching Competences and believe me, her coaching made a huge change to my eating habits and life. I will meet Danielle the first time in person in Boston and I am so excited! But for now, I give over the word…..


Hey everyone!

I’m Danielle and am so honored Lucie has asked me to guest post while she is away. Lucie is such an amazing person and we are actually meeting while she is in Boston! I can’t wait.

I am a nutrition and health coach based in Boston. I offer nutrition coaching for women who are doing all the right things and just can’t seem to lose weight. If you want to learn more about my approach sign up for my newsletter here and I will send you my guide to ditching the diets and ditching the misery!

 I’ve mentioned on my blog before about my love of “Spicy Southwestern Chicken and Spinach”

Well in an effort to recreate it for all my vegetarian friends I thought I would come up with a Southwestern inspired dish, still packed with protein. I’ve been loving quinoa lately as an extra protein boost to my meals. Little fun fact: It is the only grain that is actually a complete protein. Also it is 100% gluten free. Winner in my book! Here’s what you’ll need…


1 cup dry quinoa

2 cups gluten free low sodium vegetable broth

15 oz can organic black beans

15 oz can diced tomatoes

1 orange bell pepper

1 yellow bell pepper

1 tsp. chili powder

1 tsp. paprika

Red pepper flakes to taste


In a saucepan bring the dry quinoa and vegetable broth to a boil.

Once it begins to boil, set your heat to low, cover and cook about 20 minutes until all of the liquid is absorbed.

While the quinoa is cooking, dice your bell peppers and saute them in a skillet over medium-low heat until tender.

Once the quinoa has cooked fluff with a fork and return to the low heat.

Add in the diced tomatoes, cooked peppers, and rinsed black beans, mix together and simmer over low heat.

Add in your seasonings and let simmer until warm and ready to serve.

Makes 4 servings.


What’s your favorite vegetarian recipe? 

Danielle Prestejohn

M.S. Applied Nutrition


Thank you Danielle for introducing yourself and your business and for sharing this great recipe with us! Quinoa is always a winner and this sounds so simple and delicious!



2 thoughts on “Spicy Southwestern Quinoa Bowl – Guest Post

  1. This looks gorgeous and perfect for Summer!

  2. This looks absolutely delicious!

    And I cannot possibly pick a favorite vegetarian recipe…since all of mine are vegetarian! 😉

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