Black Bean Quinoa Fiesta & {Homemade} Guacamole Salsa


Here's something a little different to put in place of taco night. Fiesta in a bowl! It's light, yet super filling and since this recipe makes a bunch, it's perfect to take to work the next day for a healthy lunch.

Black Bean Quinoa Fiesta
1 cup quinoa, toasted
1 red bell pepper, chopped
1 clove garlic, minced
2 cups chicken broth
2 cans black beans, drained and rinsed
1 - 15 oz.can tomato sauce
1-2 tsp. cumin
1-2 tsp. chili powder
1 cup frozen corn, thawed
1 lime, zest and juice
salt to taste
1 green onion, chopped

Heat a large non-stick pot and add dry quinoa. Keep the quinoa moving with a wooden spoon until it becomes fragrant.  Remove from pot and set aside.  Add bell pepper and garlic. Give it a splash of chicken broth if they start to stick.  Once peppers are slightly tender and you can really smell the garlic add remaining broth and return quinoa to the pot.  Bring to a boil then turn the heat down to medium low and add tomato  sauce, cumin and chili powder.  Stir to combine and let that simmer for another 8 minutes or so, until a good amount of the liquid is absorbed.  Add drained and rinsed beans, thawed corn, lime and salt.  Turn to low and put a lid on it until all the liquid is absorbed.  Stir in the chopped green onion.

Guacamole Salsa
 1 avocado
1 tomato, seeded
1/2 tsp. cumin
1/2 tsp. chili powder
1 green onion, chopped
juice and zest of 1 lime

Cut onion, avocado and tomato (remove seeds) into chunks.  Combine dry ingredients in a small dish before sprinkling over onion, avocado and tomato mixture.  Squeeze fresh lime and zest over top and gently toss to coat.  Top Black Bean Quinoa Fiesta with a healthy scoop of Guacamole Salsa!


Enjoy!

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Monday, 16 July 2018

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Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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