Yesterday I promised you a recipe to use up the Green Chile Cilantro Sauce you topped your Roasted Cauliflower and Black Bean Tacos with (you’ve already made them, right;)??), and today I’m delivering.
I am a big fan of rice and quinoa bowls. They are super versatile (you can throw just about anything in there), they’re a great way to get in a healthy dose of vegetables, and they’re easy to put together.
This one is so, so good. When I was making it for this post, I dished up a little just to be sure it was on par (I wasn’t really that hungry at the time—was planning to eat the bulk of it later), and ended up going back for seconds. It’s seriously addicting.
You can make this one with the quinoa right out of the sauce pan, or take all the ingredients to work and toss everything together at lunchtime—it’s great cold or hot!
Okay, three recipes down, one to go for this week’s Cinco de Mayo extravaganza. Tomorrow’s all about the sipper!
Mexican Quinoa Bowl
Prep time: 10 min | Cook time: 20 min | Ready in: 30 min
3/4 cup quinoa, uncooked
1/4 cup chopped red onion
1-1/2 cups chopped red bell pepper
1 romaine heart
1 15-ounce can black beans, rinsed
1/4 cup cilantro
2/3 to 1 cup Green Chile Cilantro Sauce
- In a medium saucepan bring 1-1/2 cups of water to a boil. Add quinoa and reduce to low heat. Cover for 20 minutes, until all the water has been absorbed. Allow to cool for at least 5 minutes.
- While quinoa is cooking, chop onion, bell pepper, and romaine.
- Make Green Chile Cilantro Sauce.
- To serve, divide romaine into two bowls. Top with quinoa, red bell pepper, black beans, and red onion. Pour cilantro sauce over the top, then garnish with chopped avocado and cilantro.
Here’s another dinner to pour that Green Chile Cilantro Sauce all over: