Tex-Mex Quinoa Power Bowl
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Tex-mex · 30 min · Beans · vegetarian, gluten-free
436 cal
18g protein
55g carbs
16g fat
per serving · estimated
Ingredients
- 1.5 cups dry Quinoa
- 1 can (15 oz), rinsed Canned black beans
- 3/4 cup Frozen corn
- 1, diced Red bell pepper
- 1, sliced Avocado
- 1/2 cup Shredded Monterey Jack cheese
- 1 Lime
- 3/4 tsp Ground cumin
- 1 tbsp Olive oil
Method (tap to check — screen stays awake)
- Rinse quinoa, then simmer in 3 cups water until fluffy and the germ uncurls, about 15 minutes. Fluff with a fork.
- Heat olive oil in a skillet over medium and saute the bell pepper 4 minutes.
- Add corn, black beans, and cumin and warm through, about 4 minutes.
- Stir the bean mixture into the quinoa and season with salt and lime juice.
- Divide among bowls and top with avocado and cheese.
- Finish with an extra squeeze of lime.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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