Southwestern Quinoa Avocado Bowl
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 256.1
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 133.2 mg
- Total Carbs: 45.7 g
- Dietary Fiber: 8.5 g
- Protein: 9.5 g
View full nutritional breakdown of Southwestern Quinoa Avocado Bowl calories by ingredient
Introduction
Stir quinoa into your favorite hearty salsa, add avocado and black beans, and what do you get? A simple meal you won't soon forget! Stir quinoa into your favorite hearty salsa, add avocado and black beans, and what do you get? A simple meal you won't soon forget!Number of Servings: 6
Ingredients
-
1 cup quinoa, rinsed and drained
1/4 cup chopped onion
1 clove garlic, minced
1 jalapeno, minced (optional)
1 t ground cumin
2 T lime juice
1 (14.5-ounce) can no salt added corn, drained and rinsed
1 (14.5-ounce) can reduced-sodium black beans, drained and rinsed
1 cup cherry tomatoes, sliced in half
1 avocado, pit removed, diced
1/4 cup chopped fresh cilantro
Tips
If not serving immediately, do not add the avocado. If you're planning to store a few servings, add the avocado when you eat, not when you prepare the dish.
Directions
Preheat a large saucepan over medium heat. Coat with cooking spray and add the onion, garlic, and jalapeno. Cook for five minutes, stirring often, until the vegetables have softened. Add the cumin, stir well, and cook another two minutes.
Add the quinoa and two cups of water, raise heat to high and bring to a boil. Lower to a simmer, cover and cook for 12 minutes, until the water has evaporated and the quinoa has fully cooked. (It will start to unspiral.) Fluff with a fork and allow to cool.
Toss the quinoa with the lime juice, corn, black beans, and tomatoes. Top each serving with avocado and cilantro, and serve immediately.
Serving Size: 6 servings; 1 1/3 cups per serving
Number of Servings: 6
Recipe submitted by SparkPeople user SPARK_RECIPES.
Add the quinoa and two cups of water, raise heat to high and bring to a boil. Lower to a simmer, cover and cook for 12 minutes, until the water has evaporated and the quinoa has fully cooked. (It will start to unspiral.) Fluff with a fork and allow to cool.
Toss the quinoa with the lime juice, corn, black beans, and tomatoes. Top each serving with avocado and cilantro, and serve immediately.
Serving Size: 6 servings; 1 1/3 cups per serving
Number of Servings: 6
Recipe submitted by SparkPeople user SPARK_RECIPES.
Member Ratings For This Recipe
-
BTINCHER2001
-
WRITERGIRL55
-
MYSPARKLER
This made a tasty meal and I look forward to having the leftovers for lunches. I didn't have a jalapeno, so added some cayenne. I also added some salt and a couple tablespoons of my favorite green salsa. The canned corn was much better than frozen corn that I used in a previous recipe. Who knew? - 3/30/14
-
PARSLEIGH
-
JBJANNY