Tex-Mex Black Bean & Quinoa Bowl

quinoa-black-bean-bowl

We eat a lot of quinoa. Why? Because it’s easy to make, cooks quickly, and reheats well or tastes fab cold! It’s the new rice. Plus, quinoa — technically a seed, not a grain — is gluten free, packed with fibre, and full of protein. Here’s one of our new fave ways to dish up quinoa for a quick solo lunch, or a simple family dinner on a hot day.

Kiddos love this meal! Offering toppings in little bowls on the dinner table is a serious feeding-your-family hack — this has got to explain, at least in part, the popularity of tacos.

Honestly, I just don’t get tacos. So much work, so little reward. Chop this, chop that, grate this, stick a spoon in this, spoon this into a better container since it’s “tacky” to eat out of tubs. I’d rather just throw it in a bowl and skip the shell. Too crunchy. Also, too messy. Because I can’t say no to ANY condiment. Like, any condiment. I want them all. I know this taco rant is probably going to lose us a few readers but I felt the need to come clean. There is a reason there are no BB taco recipes. We eat them occasionally and it’s a labour of love. For my family. Not for tacos. Because I kind of hate tacos. Rant over.

I suggest you make a big batch of quinoa (or another fave grain…quinoa is our go-to because it cooks quickly and retains its texture for days in the fridge, even when served cold) at the beginning of the week so you can pull tricks like this out of your hat in just a few minutes for lunch or dinner!

Mix up your toppings to make this dish different every time! Try chopped scallions, nuts, seeds, hot sauce, and your favourite herbs. This really is a blank slate. A delicious, delicious, blank slate.

Black Bean & Quinoa Bowl

serves 4

  • 2 cups quinoa, cooked
  • 1 can black beans (sodium free, if possible), drained and rinsed
  • 3 cloves garlic, minced
  • pinch chili flakes
  • 1-2 tomatoes, diced
  • 1-2 avocados, pitted and diced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp extra virgin olive oil + extra for drizzling
  • large handful cilantro, chopped
  • sea salt and pepper
  • fresh lime

1. Heat large skillet over medium heat; add cumin and coriander and stir 1-2 minutes until fragrant; add oil, beans, chili flakes and garlic. Saute, stirring, 2-3 minutes until garlic is fragrant. Use a fork or potato masher to slightly break up beans, leaving many whole.

2. Add quinoa and cilantro to pan, remove from heat, and stir to combine. Season with salt & pepper.

3. Season tomatoes with salt, pepper, and a drizzle of olive oil.

4. Season avocado with salt, pepper, and lime juice.

5. Serve black bean & quinoa in bowls with extra cilantro, lime, and scallions. Serve tomato and avocado on the side.

Enjoy!

Double up your quinoa batch and make some quinoa “fried rice” the next day!