Sunday, February 5, 2017

Mexican Quinoa Bowl


Try this instead of tacos.  Ella's original recipe was meatless, of course, but on this particular night I used some ground meat instead of the second can of black beans.  I also had some cherry tomatoes on hand to use instead of salsa.  To simplify the recipe for a weeknight dinner, I use store bought salsa and guacamole.  To change it up, you could add some chopped greens, like kale or chard, to the bean mixture and wilt them in the frying pan.

Mexican Quinoa Bowl
Serves 4-5
Adapted from Deliciously Ella by Ella Woodward

1 1/2 cups quinoa
store-bought guacamole (I use Wholly Guacamole Classic)
jar of salsa
2 15-oz cans black beans
2 cloves garlic
olive oil
salt

Cook the quinoa in 2 1/2 cups of boiling water according to package directions.  (I use a rice cooker for this.)

In the meantime, rinse and drain the black beans and heat some olive oil in a pan.  Crush the garlic cloves and fry them in the hot oil until golden.  Add the black beans, heat through and season with salt.

To serve, cover the bottom of each bowl with quinoa and then add black beans, salsa and guacamole to taste.

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