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Southwestern Quinoa Avocado Bowl

Source of Recipe

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Southwestern Quinoa Avocado Bowl

Sparkpeople.com – e-mail
Submitted by: SPARK_RECIPES
Reviews rate this recipe 4.2 of 5 stars.
Minutes to Prepare: 20 - Minutes to Cook: 15
Number of Servings: 6 - (1-1/3 cups per serving)

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!

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

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.

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.

1/6 of recipe equals: 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