Mexican Quinoa Bowl
Forget going out to eat or ordering takeout every time you crave Mexican food.
- Servings: 6
- Total cooking time:
Ingredients:
- ½ cup quinoa
- 1 tsp olive oil
- 1 garlic clove, minced
- ¼ cup white onion, diced
- 1 cup reduced sodium chicken broth
- ½ tsp ground cumin
- ¼ tsp kosher salt
- ¼ tsp ground black pepper
- 2 tbsp tomato sauce
- 15 oz can reduced sodium black beans
- 1 large avocado, diced
- ½ cup tomatoes, diced
- 1 small jalapeño, finely diced
- ½ cup fresh cilantro, chopped
- ½ small lime, juiced
Instructions:
- In a large sauce pan heat 1 teaspoon of olive oil over medium heat.
- Sauté quinoa, onion, and garlic until garlic is fragrant.
- Slowly add broth and stir.
- Add cumin, salt, and pepper. Stir in 2 tablespoons of tomato sauce.
- Bring to a low boil, cover and reduce heat to low.
- Simmer for 15 minutes.
- Add black beans to sauce pan, gently stir to combine.
- Cover and let stand for 5 minutes.
- Serve with diced avocado and pico de gallo.
