Tex-Mex Quinoa Power Bowl

Tex-mex · 30 min · Beans · vegetarian, gluten-free

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Ingredients

• 1.5 cups dry Quinoa
• 1 can (15 oz), rinsed Canned black beans
• 1.5 cups Frozen corn
• 1, diced Red bell pepper
• 1, sliced Avocado
• 3/4 cup Shredded Monterey Jack cheese
• 1 Lime
• 1.5 tsp Ground cumin
• 2 tbsp Olive oil

Method

1. Rinse quinoa, then simmer in 3 cups water until fluffy and the germ uncurls, about 15 minutes. Fluff with a fork.
2. Heat olive oil in a skillet over medium and saute the bell pepper 4 minutes.
3. Add corn, black beans, and cumin and warm through, about 4 minutes.
4. Stir the bean mixture into the quinoa and season with salt and lime juice.
5. Divide among bowls and top with avocado and cheese.
6. Finish with an extra squeeze of lime.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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