Recipes: Tex-Mex Black Bean & Quinoa Bowl

January 3, 2019

Tex-Mex Black Bean & Quinoa Bowl
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

Preparation

  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.

Nutrition information

  • Serving size: about 2¼ cups
  • Per serving: 479 calories; 22 g fat(7 g sat); 12 g fiber; 53 g carbohydrates; 20 g protein; 174 mcg folate; 29 mg cholesterol; 11 g sugars; 0 g added sugars; 1,031 IU vitamin A; 57 mg vitamin C; 301 mg calcium; 4 mg iron; 681 mg sodium; 827 mg potassium
  • Nutrition Bonus: Vitamin C (95% daily value), Folate (44% dv), Calcium (30% dv), Iron (22% dv), Vitamin A (21% dv)
Accessibility by WAH