Hello there! I don't know about you but Mexican/Tex-Mex food is probably our favorite cuisine around here. We have some form of Mexican/Tex-Mex food for either breakfast, lunch or dinner probably 5 days a week, no exaggeration! Between Breakfast Burritos, Southwest Salads, Tacos, Quesadillas and Chipotle Bowls there's so much variety. It's convenient too since the various recipes use pretty all the same basic ingredients. Even the kids love it all, we just use less spices when we make theirs. This is one of my favorites to make for lunch-- it keeps me full for hours and I don't get that afternoon energy slump since it's all healthy/nourishing food.
Here's What You'll Need:
- 2 cups cooked quinoa
- juice of 1 lime
- 1/4 cup chopped cilantro
- 1/2 cup cherry tomatoes, halved
- 3-4 mini sweet peppers, sliced
- 1/2 small red onion, chopped
- 1 tablespoon minced garlic
- 1 can of black beans
- 1 cup frozen corn, heated
- 1 avocado, chopped
1. After you've made your quinoa, add the lime juice and chopped cilantro to the pot. Stir to combine, add salt and pepper to taste. Set aside.
2. In a medium skillet heat some olive oil. Add red onion and garlic, sauté for 2-3 minutes. Add sliced sweet peppers, sauté for another 2-3 minutes. Set aside too cool.
3. Assemble the bowls! I like to put the cilantro lime quinoa in first, then I put my other toppings in too. Enjoy!
Post a Comment