Tex-Mex Black Bean & Quinoa Bowl

Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2015

Gallery

Read the full recipe after the video.

Recipe Summary

total:
30 mins
Servings:
4
Nutrition Profile:
Low-Calorie
High Fiber
Gluten-Free
Vegetarian
High Calcium
Bone Health
Healthy Aging
Healthy Immunity
Healthy Pregnancy
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • 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.

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  • Meanwhile, whisk 2 tablespoons oil, vinegar, salt and pepper in a large bowl. Add cabbage and onion; toss to coat.

  • 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.

  • To serve, layer in each bowl: 3/4 cup quinoa, 1/2 cup bean mixture and 1/4 cup cheese. Top each portion with 3/4 cup cabbage salad and 2 tablespoons salsa.

Nutrition Facts

Serving Size: about 2 1/4 cups
Per Serving:
479 calories; protein 19.5g; carbohydrates 52.8g; dietary fiber 11.5g; sugars 10.6g; fat 22.2g; saturated fat 7.2g; cholesterol 28.8mg; vitamin a iu 1030.9IU; vitamin c 56.9mg; folate 173.6mcg; calcium 300.5mg; iron 4.4mg; magnesium 113.7mg; potassium 827.2mg; sodium 681.3mg; thiamin 0.3mg.
Exchanges:

2 1/2 starch, 2 vegetable, 1/2 lean meat, 1 high-fat meat, 2 fat
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Reviews (4)

Read More Reviews
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
04/06/2015
Tex Mex black bean and quinoa bowl we enjoyed this a lot. fast and easy and tasty. had it as a main dish the first night and leftovers as a side the next night. Pros: Made this exactly as written Read More
EatingWell User
Rating: 5 stars
07/09/2015
I could eat this every day! Flavorful and fresh My husband said he could eat this every day. We loved it. Served in large colorful bowls with a dollop of plain yogurt and Siracha sauce drizzled on top. Yum! Pros: Medley of flavors and textures easy and quick Cons: Can't think of any! Read More
caligrrl13
Rating: 5 stars
02/04/2019
Just made this tonight for dinner. It came out great!!! Read More
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CarlyandTommy Pugliese
Rating: 4 stars
10/22/2019
This will definitely be in my regular rotation! I wasn’t sure about the slaw-“taco” combo but I was pleasantly surprised by the flavour! I am not a fan of heat so I skipped the pepper; I added some avocado and a dollop of sour cream - hubby put his in a wrap. Read More
LisaC
Rating: 5 stars
03/12/2018
Loved this. I m not the best in the kitchen but found this recipe to be easy fast and super flavorful. Even my 14 month old liked it Read More
EatingWell User
Rating: 4 stars
03/03/2015
Great blend of flavors Our healthy eating group made this today and loved it! It was a great blend of flavors. Made it exactly as printed and it was delicious! Put a dollop of sour cream on top and that took down the hotness for people with a mild mouth. A few of the people added avocado and really liked the added flavor. Hint: Instead of leaving long strips of cabbage when you chop up it up cut them in smaller pieces. Pros: All in one dish! Read More
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