Mexican Quinoa Bowl

I have been enjoying this for lunch the last couple of days.

It was easy to make this all at once,

and enjoy the leftovers later!

INGREDIENTS

1 C Quinoa

1 Tbsp Olive Oil

¼ C Onion, minced

1 Clove Garlic, minced

2 (15 oz) cans Black Beans, rinsed and drained

¼ C Fresh Cilantro

¼ tsp Chili Powder

Pinch of Cayenne Pepper

¼ C Lime Juice

Salt

Optional Toppings

Grilled Bell Peppers

Cheese

Salsa

Plain Yogurt

Avocado

Corn

(anything you desire)

STEP 1

Rinse and drain Quinoa, Place in medium pot with 2 C Water.

Bring to a boil, cover, and reduce heat to simmer.

Simmer for about 20 minutes or until Quinoa is tender and liquid is evaporated.

Keep an eye on it to make sure it doesn't burn.

STEP 2

While Quinoa is cooking.

Heat Olive Oil in a saucepan over medium heat, add Onion and Garlic.

Cook until slightly brown and aromatic.

STEP 3

Add Black Beans, 2 Tbsp Cilantro, Chili Powder, and Cayenne Pepper along with ½ C Water.

Bring to a boil, reduce heat and let simmer for about 15 minutes.

Or until water has evaporated.

STEP 4

When beans are done, remove from heat and add 2 Tbsp Lime Juice and Salt to taste.

STEP 5

When Quinoa is done. Remove from heat, fluff with fork and add remaining Cilantro and Lime Juice.

ASSEMBLE BOWLS AND ENJOY!

Recipe Adapted From: Tori Avery