tex mex black bean and quinoa bowls
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My husband purchased a smoker not too long ago and I have been having loads of fun testing smoked cheese, bacon, etc. in recipes! From Eating Well and with several alterations.
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yield
4 serving(s)
prep time
20 Min
cook time
1 Hr
method
Stove Top
Ingredients For tex mex black bean and quinoa bowls
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1 Tbspolive oil
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1 cquinoa, rinsed and drained (i used tri-colored quinoa for color)
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1 tspcumin seeds, slightly crushed or cumin powder
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1bay leaf (fresh if possible)
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1 1/2 cwater
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1 csliced cabbage (i used a combination of red and green cabbage)
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2 Tbspfresh cilantro, minced
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2 Tbsprice vinegar
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1 Tbspextra virgin olive oil
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2 ccooked black beans, rinsed and drained (i cooked black beans in a crock pot instead of using canned)
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1-2 tspchili powder (i tested with guajillo chili powder)
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1 tspdried oregano
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salt and pepper to taste
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mixed greens, kale, spinach leaves, etc.
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*smoked* sharp white cheddar cheese, grated
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avocado slices or avocado cream (see below)
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lime wedges
How To Make tex mex black bean and quinoa bowls
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1QUINOA: Heat up 1 tablespoon olive oil on medium hehat l and lightly sautè the quinoa with the cumin powder and bay leaf for about 5 minutes, stirring frequently. Reduce the temperature if necessary to avoid burning. Pour in the water and bring to the boil. Cover and cook 15 minutes.
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2Combine the cabbage with the cilantro, rice vinegar and olive oil.
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3Stir together the beans, chili powder and oregano. Season with salt and pepper, to taste.
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4TO SERVE: Arrange mixed greens/lettuce in a bowl. Top with a serving of beans then the quinoa.
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5Add some of the marinated cabbage mixture, shredded cheese and the avocado cream. Garnish with lime wedges. Quick avocado cream: Mash together one peeled avocado, some lime juice (about 1 T.), little bit of sour cream/mayonnaise/cream cheese/plain yogurt. Add pinch of salt. Mash until very creamy.
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Categories & Tags for Tex Mex Black Bean and Quinoa Bowls:
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