tex mex black bean and quinoa bowls

Ingredients For tex mex black bean and quinoa bowls

• 1 Tbsp

  olive oil
• 1 c

  quinoa, rinsed and drained (i used tri-colored quinoa for color)
• 1 tsp

  cumin seeds, slightly crushed or cumin powder
• 1

  bay leaf (fresh if possible)
• 1 1/2 c

  water
• 1 c

  sliced cabbage (i used a combination of red and green cabbage)
• 2 Tbsp

  fresh cilantro, minced
• 2 Tbsp

  rice vinegar
• 1 Tbsp

  extra virgin olive oil
• 2 c

  cooked black beans, rinsed and drained (i cooked black beans in a crock pot instead of using canned)
• 1-2 tsp

  chili powder (i tested with guajillo chili powder)
• 1 tsp

  dried oregano
• salt and pepper to taste
• mixed greens, kale, spinach leaves, etc.
• *smoked* sharp white cheddar cheese, grated
• avocado slices or avocado cream (see below)
• lime wedges