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Tex-Mex Black Bean & Quinoa Bowl

YIELD 4 servings

SERVINGS 4

ACTIVE TIME 30 minutes

TOTAL TIME 30 minutes

Skip the tortillas and layer your taco fillings onto protein-rich quinoa in this healthy vegetarian bowl dinner recipe. Top with a dollop of yogurt or sour cream and a splash of your favorite hot sauce.

Ingredients

  • 1½ cups water
  • 1 cup quinoa
  • 1 teaspoon ground cumin
  • 2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
  • 2 tablespoons rice vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 4½ cups very thinly sliced cabbage (about 1/4 medium head)
  • ½ 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
  • ½ cup salsa

Instructions

  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.

Nutrition

Per serving478 Calories, Total Fat: 22 g, Saturated Fat: 8 g, Cholesterol: 30 mg, Carbohydrates: 53 g, Fiber: 12 g, Total Sugars: 11 g, Added Sugars: 0 g, Protein: 20 g, Sodium: 658 mg, Potassium: 833 mg, Folate: 171 mcg, Calcium: 314 mg

Carbohydrate Servings 3

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