Name: Boogaloo Bowl: California Summer Fusion with Spicy Avocado Salsa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup quinoa, rinsed; 1 (15 oz) can black beans, drained and rinsed; 1 cup cherry tomatoes, halved; 1 yellow bell pepper, diced; 1 small red onion, finely diced; 1 ear fresh corn, kernels sliced off; 2 ripe avocados, diced; 1 jalapeño, seeded and minced; 1/2 cup fresh cilantro, chopped; 2 limes, juiced; 2 tbsp extra-virgin olive oil; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/4 tsp sea salt, plus more to taste; Freshly ground black pepper, to taste

Boogaloo Bowl: California Summer Fusion with Spicy Avocado Salsa

CrushedLemon1034

Channeling the freewheeling, boundary-breaking energy of the 1960s counterculture—and the spicy fusion spirit of the boogaloo—this Boogaloo Bowl brings together bold, fresh California flavors with a Latin twist. Quinoa and black beans form a hearty, protein-rich base, while a spicy avocado salsa and a riot of summer vegetables keep things crisp and zesty. Inspired by the era’s communal potlucks and the improvisational rhythm of the dance floor, this bowl is meant for sharing, mixing, and savoring. Each element is seasoned with care, balancing salt, acid, and heat for a vibrant, satisfying meal that celebrates radical flavor and togetherness.

Ingredients

Instructions

Cook the quinoa: In a medium saucepan, add rinsed quinoa and 2 cups water. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes or until water is absorbed. Remove from heat, fluff with a fork, and let cool slightly.
While quinoa cooks, prepare the veggies: In a large bowl, combine black beans, cherry tomatoes, yellow bell pepper, red onion, and corn kernels.
Make the spicy avocado salsa: In a separate bowl, gently toss avocado, jalapeño, half the cilantro, juice of 1 lime, 1 tbsp olive oil, a pinch of sea salt, and black pepper. Set aside.
Season the quinoa: Once cooled, mix in remaining olive oil, juice of 1 lime, cumin, smoked paprika, remaining cilantro, and 1/4 tsp salt. Taste and adjust seasoning with more lime, salt, or pepper as needed (taste and adjust constantly, per inspiration).
Assemble the boogaloo bowls: Divide seasoned quinoa among four bowls. Top each with the bean-veggie mixture and a generous scoop of spicy avocado salsa. Garnish with extra cilantro if desired.
Serve immediately, letting everyone mix their bowl to their liking—the flavors should be bright, zesty, and a little bit wild, just like a night out dancing.