Quinoa Veggie Taco Bowl
| Servings | Prep Time |
| 2people | 5minutes |
| Cook Time |
| 10 minutes |
|
|
Ingredients
1half
orange peppercut into 1 inch pieces
1 half
yellow peppercut into 1 inch pieces
5
cremini mushroomsquartered
1/2 cup
black beansdrained/rinsed
1/2cup
quinoarinsed/drained
1/4-1/2cup
salsa
1tbsp
olive oil
1
avacadosliced
1tbsp
sour creamoptional garnish
1/4cup
shredded cheeseoptional garnish
Instructions
-
Clean and chop peppers and mushrooms and set aside.
-
Put rinsed and drained quinoa in a small pot. Cook as per package directions.
-
While the quinoa is cooking, heat a large skillet with olive oil. Add peppers and mushrooms to skillet and stir continuously.
-
When peppers and mushrooms are cooked, about 5 minutes (don’t let the peppers get soggy) add black beans and keep stirring, 1 minute more.
-
Add salsa to veggie mixture and stir. Remove from heat. (note: if you want more sauce, add more salsa to your liking)
-
Now to assemble your bowl! Put half of the cooked quinoa in a bowl. Top with veggie mixture. Add avocado slices. Garnish with optional sour cream and shredded cheese. ENJOY!
Recipe Notes
I’ve made this recipe with a lot of fun variations. Asparagus, green beans, carrots, onions, the possibilities are endless and of course always NUT FREE. It’s a great recipe for any night of the week! I hope you enjoy it too!
