Mexican Quinoa Bowl

Mexican Quinoa Bowl

Serves: 6

Ingredients

• ½ cup quinoa
• 1 tsp olive oil
• 1 garlic clove, minced
• ¼ cup white onion, diced
• 1 cup reduced sodium chicken broth
• ½ tsp ground cumin
• ¼ tsp kosher salt
• ¼ tsp ground black pepper
• 2 tbsp tomato sauce
• 15 oz can reduced sodium black beans

For Toppings

• 1 large avocado, diced

For Pico de Gallo

• ½ cup tomatoes, diced
• ¼ cup white onion, diced
• 1 small jalapeño, finely diced
• ½ cup fresh cilantro, chopped
• ½ small lime, juiced

Instructions

1. In a large sauce pan heat 1 teaspoon of olive oil over medium heat.
2. Sauté quinoa, onion, and garlic until garlic is fragrant.
3. Slowly add broth and stir.
4. Add cumin, salt, and pepper. Stir in 2 tablespoons of tomato sauce.
5. Bring to a low boil, cover and reduce heat to low.
6. Simmer for 15 minutes.
7. Add black beans to sauce pan, gently stir to combine.
8. Cover and let stand for 5 minutes.
9. Serve with diced avocado and pico de gallo.

Content and Image from pickfreshfoods