This is one of the most perfect summer recipes. It requires little prep work. It is warm and hearty but you don't have to turn the oven on.
I have been using quinoa left and right lately. Mr. J doesn't seem to mind it as long as it is jazzed up with bold flavors. This dish certainly meets that requirement.
Inspired by Chipotle and a ripe avocado on the counter I decided I wanted a burrito for dinner. But they can be heavy and it was like a million degrees outside. Instead of a burrito I opted for a rice bowl and then I realized we had quinoa. Quinoa bowl it was...
Topped with lots and lots of salsa. I realized now that my salsa collection is starting to rival my nut butter collection. You can customize this for any taste with varying the amount of seasonings and toppings. I loaded on the hot stuff. And then had a nice cold beer.
Mexican Black Bean Quinoa Bowls
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients (serves 4)
- 1 cup quinoa
- 1 can black beans
- 1 can corn kernels, no salt added
- 1 can diced green chilies
- 1 medium tomato, diced
- 2 cloves garlic, minced
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1/2 teaspoon crushed red peppers
- shredded cheese of your preference
- 1 avocado, diced
- sour cream
Cook quinoa according to directions with water.
Mix beans, corn, chilies, tomatoes, garlic and spices in bowl. Combine until well blended.
Put layer of quinoa in serving dish. Top with equal amounts of black bean mixture. Layer with cheese. Melt in microwave till cheese is melted, about 30 seconds.
Top with avocado, salsa and sour cream.
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