Tex-Mex Black Bean & Quinoa Bowl

Prep
Cook
30 m
Ready In
30 m

Recipe By: 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.”

Ingredients

- 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

Directions

1 Bring 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.
2 Meanwhile, whisk 2 tablespoons oil, vinegar, salt and pepper in a large bowl. Add cabbage and onion; toss to coat.
3 Heat 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.
4 To 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.