TEX-MEX BLACK BEAN & QUINOA BOWL

Skip the tortillas and layer your taco fillings onto protein-rich quinoa in this healthy vegetarian bowl dinner recipe.

 

MAKES 4 SERVING/ TOTAL TIME 30 MINUTES

INGREDIENTS

1 ½ 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

4 ½ 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

METHOD

STEP 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. Meanwhile, whisk 2 tablespoons oil, vinegar, salt and pepper in a large bowl. Add cabbage and onion; toss to coat.

STEP 2

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.

STEP 3

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 Value

479 Kcal,

22.2g fat,

7.2g saturated fat,

11.5g fiber,

19.5g protein,

52.8g carbs