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
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
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.
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.
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.
7.2g saturated fat,