Zesty Quinoa Bowl

Serves: 4 – 6 / vegetarian / gluten-free

Ingredients:

  • 1/2 tsp olive oil
  • 1-1/2 cups (375 mL) cherry or grape tomatoes, halved quinoabowl
  • 1 can (540 mL) black beans, drained and rinsed well
  • 1 sweet orange pepper, diced
  • 1 clove garlic, minced
  • 1 tbsp (15 mL) ground cumin
  • 1-1/2 tsp (7 mL) chili powder
  • 2/3 cup (150 mL) vegetable broth
  • 4 cups (1 L) cooked quinoa
  • 1/4 cup (60 mL) chopped fresh cilantro
  • 1/2 cup (125 mL) low-fat sour cream

Method:

1. In skillet, heat oil over medium-high heat; saute tomatoes, black beans, orange pepper, garlic, cumin and chili powder, stirring often, until pepper is tender-crisp, about 5 minutes.

2. Stir in broth; bring to boil. Stir in quinoa and cilantro. Spoon into bowls; top with sour cream.

Ingredients that can be found in the Food Room ( based on delivery and donation) are:

1. back beans
2. Vegetbale broth
3. Quinoa

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s