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"The belly rules the mind."--Spanish Proverb

Tex-Mex Black Bean & Quinoa Bowl Recipe

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This recipe for Tex-Mex Black Bean & Quinoa Bowl is from CCHD Healthy Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients

1 1/2 cups water
1 cup quinoa
1 teaspoon ground cumin
2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
2 tablespoons rice vinegar
1/4 teaspoon salt
1/4 teaspoon ground pepper
4 1/2 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
Directions:
Directions:
Directions

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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30

 

 

 

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