Tex-Mex Black Bean & Quinoa Bowl
ACTIVE: 30 minutes TOTAL: 30 minutes
Skip the tortillas and layer your taco fillings onto protein-rich quinoa in this vegetarian
bowl dinner recipe. Top with a dollop of yogurt or sour cream and a splash of your
favorite hot sauce.
11/2 cups water
1 cup quinoa
1 teaspoon ground cumin
2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
2 tablespoons rice vinegar
41/2 cups very thinly sliced cabbage (about 1/4 medium head)
1/2 cup finely chopped red onion
1 medium poblano pepper, chopped
1 15-ounce can black beans, rinsed
2 teaspoons chili powder
1 cup shredded sharp Cheddar cheese
1/2 cup salsa
1. Bring water and quinoa to a boil in a medium saucepan. Reduce heat, cover and simmer
until the water is absorbed, about 15 minutes. Fluff with a fork and stir in cumin. Partially
cover and set aside.
2. Meanwhile, whisk 2 tablespoons oil, vinegar, salt and pepper in a large bowl. Add cabbage and onion; toss to coat.
3. Heat the remaining 2 teaspoons oil in a medium skillet over medium heat. Add poblano
and cook, stirring, until softened, 2 to 3 minutes. Stir in beans and chili powder; cook, stirring, until heated through, about 2 minutes more. Remove from heat.
4. To serve, layer in each bowl: 3/4 cup quinoa, 1/2 cup bean mixture and 1/4 cup cheese. Top
each portion with 3/4 cup cabbage salad and 2 tablespoons salsa.
Calories 478, Fat 22g (sat 8g, mono 11g), Cholesterol 30mg, Carbs 53g, Total sugars 11g
(added 0g), Protein 20g, Fiber 12g, Sodium 658mg, Potassium 833mg.