Tex-Mex Black Bean & Quinoa Bowl

5 Ratings
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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

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Read the full recipe after the video.

Recipe Summary test

total:
30 mins
Servings:
4

Nutrition Profile:

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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