Tex-Mex Black Bean & Quinoa Bowl

Name: Tex-Mex Black Bean & Quinoa Bowl
Total time: 30 min
Ingredients: 1 ½ 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; 4 ½ cups very thinly sliced cabbage (about 1/4 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

5 Ratings
5 Reviews

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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Recipe Summary test

total:

30 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 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.

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Step 2
Meanwhile, whisk 2 tablespoons oil, vinegar, salt and pepper in a large bowl. Add cabbage and onion; toss to coat.
Step 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.
Step 4
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

5 Ratings

5 star values: 4
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

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Diane

08/19/2021

I hate meal prepping but this one was easy and tasty. I will definitely make again.

CarlyandTommy Pugliese

10/21/2019

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.

caligrrl13

02/04/2019

Just made this tonight for dinner. It came out great!!!

LisaC

03/11/2018

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

EatingWell User

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!

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Tex-Mex Black Bean & Quinoa Bowl

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Recipe Summary test

Nutrition Profile:

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Tex-Mex Black Bean & Quinoa Bowl

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Tex-Mex Black Bean & Quinoa Bowl

Gallery

Recipe Summary test

Nutrition Profile:

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Tex-Mex Black Bean & Quinoa Bowl