MEXICAN RED QUINOA BOWLS
I made a bunch of red quinoa the other day and now I am looking to find yummy ways to use it up. I found a handful of recipes online, but they were all salad-ish with vinegar and that's not what I wanted. I wanted something warm and comforting, yet flavorful and healthy. This was the result of my cooking experiment and it is delish! You could also feel free to serve it in a wrap with some lettuce or use it as a side dish. If you don't have limes, a little sour cream on top will give the dish that same tang. Diced avocado or sliced radish would be great as toppers too.
Provided by januarybride
Categories Lunch/Snacks
Time 15m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Heat the olive oil in a saucepan over medium heat.
- Stir in the garlic, red pepper, and green onion and cook until the pepper softens, about 5-7 minutes.
- Stir in the quinoa, beans, taco seasoning, oregano, cumin and salsa.
- Add water to thin it out if it is too thick/sticky (this depends on if you use a runny salsa or a thick and chunky one).
- Taste and season with salt and pepper.
- Cook for 2 minutes more to warm up the additional ingredients.
- Serve hot in a bowl, topped with black olives, green onion and a lime wedge.
- Make sure you tell everyone to squeeze the lime over the quinoa as this really finishes off the dish and boosts the flavors.
Nutrition Facts : Calories 540, Fat 9, SaturatedFat 1.1, Sodium 737.2, Carbohydrate 96.2, Fiber 14.9, Sugar 4.6, Protein 21.9
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