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Tex-Mex Black Bean & Quinoa Bowl
EatingWell Test Kitchen
“Skip the tortillas and layer your taco fillings onto protein-rich quinoa in this healthy vegetarian bowl dinner recipe. Top with a dollop of yogurt or sour cream and a splash of your favorite hot sauce.”
1½ cups water
1 cup quinoa
1 teaspoon ground cumin
2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
2 tablespoons rice vinegar
¼ teaspoon salt
¼ teaspoon ground pepper
4½ cups very thinly sliced cabbage (about ¼ medium head)
½ cup finely chopped red onion
1 medium poblano pepper, chopped
1 15-ounce can black beans, rinsed
2 teaspoons chili powder
1 cup shredded sharp Cheddar cheese
½ cup salsa
1Bring water and quinoa to a boil in a medium saucepan. Reduce heat, cover and simmer until the water is absorbed, about 15 minutes. Fluff with a fork and stir in cumin. Partially cover and set aside.
2Meanwhile, whisk 2 tablespoons oil, vinegar, salt and pepper in a large bowl. Add cabbage and onion; toss to coat.
3Heat the remaining 2 teaspoons oil in a medium skillet over medium heat. Add poblano and cook, stirring, until softened, 2 to 3 minutes. Stir in beans and chili powder; cook, stirring, until heated through, about 2 minutes more. Remove from heat.
4To serve, layer in each bowl: ¾ cup quinoa, ½ cup bean mixture and ¼ cup cheese. Top each portion with ¾ cup cabbage salad and 2 tablespoons salsa.