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tex-mex black bean & quinoa bowl

4.5

(5)

www.eatingwell.com
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Total: 30 minutes

Ingredients

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Instructions

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Step 1

Bring water and quinoa to a boil in a medium saucepan. Reduce heat, cover and simmer until the water is absorbed, about 15 minutes. Fluff with a fork and stir in cumin. Partially cover and set aside.

Step 2

Meanwhile, whisk 2 tablespoons oil, vinegar, salt and pepper in a large bowl. Add cabbage and onion; toss to coat.

Step 3

Heat the remaining 2 teaspoons oil in a medium skillet over medium heat. Add poblano and cook, stirring, until softened, 2 to 3 minutes. Stir in beans and chili powder; cook, stirring, until heated through, about 2 minutes more. Remove from heat.

Step 4

To serve, layer in each bowl: 3/4 cup quinoa, 1/2 cup bean mixture and 1/4 cup cheese. Top each portion with 3/4 cup cabbage salad and 2 tablespoons salsa.