Mexican-Style Quinoa Veggie Bowl

September 17, 20180
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Yields1 Serving

 1 cup quinoa, uncooked
 1 tsp olive oil, divided
 2 cups mini bell peppers, thinly sliced
 1 zucchini, thinly sliced
 1 summer squash, thinly sliced
 0.25 tsp chili powder
 0.50 tsp ground cumin
 2 cups baby spinach or torn spinach leaves
 15 oz can black beans, drained and rinsed
 1 avocado, diced
 Cheddar cheese, shredded (optional)
 Cilantro, chopped (optional)
 Hot sauce like Cholula (optional)
 Salt and pepper, to taste

1

1. Cook quinoa according to directions.
2. While quinoa is cooking, heat 1/2 tsp. olive oil over medium heat. Add mini bell peppers, zucchini, squash, chili powder and cumin; cook 5-8 minutes or until soft. Remove from pan and place in bowl; set aside.
3. Add remaining olive oil and spinach to pan; cook 2-3 minutes or until spinach is wilted. Remove from pan; set aside.
4. Add black beans to pans; heat until warm.
5. Divide quinoa evenly among four bowls. Top with mixed veggies, spinach, black beans and avocado. Garnish with cheese, cilantro and hot sauce, as desired. Makes 4 servings.

Ingredients

 1 cup quinoa, uncooked
 1 tsp olive oil, divided
 2 cups mini bell peppers, thinly sliced
 1 zucchini, thinly sliced
 1 summer squash, thinly sliced
 0.25 tsp chili powder
 0.50 tsp ground cumin
 2 cups baby spinach or torn spinach leaves
 15 oz can black beans, drained and rinsed
 1 avocado, diced
 Cheddar cheese, shredded (optional)
 Cilantro, chopped (optional)
 Hot sauce like Cholula (optional)
 Salt and pepper, to taste

Directions

1

1. Cook quinoa according to directions.
2. While quinoa is cooking, heat 1/2 tsp. olive oil over medium heat. Add mini bell peppers, zucchini, squash, chili powder and cumin; cook 5-8 minutes or until soft. Remove from pan and place in bowl; set aside.
3. Add remaining olive oil and spinach to pan; cook 2-3 minutes or until spinach is wilted. Remove from pan; set aside.
4. Add black beans to pans; heat until warm.
5. Divide quinoa evenly among four bowls. Top with mixed veggies, spinach, black beans and avocado. Garnish with cheese, cilantro and hot sauce, as desired. Makes 4 servings.

Mexican-Style Quinoa Veggie Bowl

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