Mexican Quinoa Bowl

By Molly Hippolitus
October 15, 2012
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Author Notes: A go-to weekday dinner, and perfect for the Mexican food lover who's a bit more health-conscious Molly Hippolitus

Serves: 4

  • 2 cups Quinoa
  • 4 cups Vegetable Broth
  • 2 cups Black Beans
  • 1 bunch Chopped Tuscan Kale
  • 1 handful Cilantro, chopped
  • .5 cups Lime Juice
  • 1 Avocado, cubed
  • 1 splash Sriracha
  • Salt and Pepper, to taste
  • 1 handful Corn Tortilla Chips
  1. Cook quinoa using vegetable broth, per package instructions.
  2. Roughly chop Tuscan (also known as lacinato) kale, removing stems. Saute over medium-high heat in olive oil until they've wilted and turned bright green. About 5-7 minutes.
  3. Use cooked black beans, or 1 can of organic black beans - drain the majority of the liquid, but do not rinse.
  4. Combined black beans and quinoa, add cilantro, lime juice, salt and pepper.
  5. Serve mixture in deep bowls, topping with cubed avocado and a few blue corn tortilla chips. Add an extra spritz of lime to tortilla chips and avocado. Lightly drizzle with sriracha. Salt and pepper to taste.

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