Mexican Quinoa Bowl

By Katrina Scott on
Featured from the Tone It Up Community site!  Have you created your profile yet? Community.toneitup.com This looks amazing Tracy!  We just love all your recipes :) Send her some love in the community and on instagram at http://instagram.com/tracytiu Mexican Quinoa Bowl  Healthy-Quinoa-Tone-it-up-mexican-bowl Ingredients-
  • 1/2 cup of Quinoa
  • ½ White Onion, chopped
  • 1 clove Garlic, chopped
  • 1 Tbs Lime Juice
  • ½ cup Spinach, fresh or frozen
  • 1 Tomato, diced
  • ½-1 cup of Black Beans (rinsed and drained)
  • ½ Avocado, sliced
  • 1-3 tsp Cooking Oil (we recommend Grapeseed Oil)
Seasonings to Taste:
  • Sea Salt
  • Black Pepper
  • Cumin
  • Paprika
  • Cayenne pepper
  • Cilantro (fresh or dried, optional)
  • Sriracha or Hot Sauce (optional)
Directions- Cook quinoa according to package directions and set aside.  Helpful Hint: we love making large batches (4-6 servings) and storing leftovers in the fridge to have the rest of the week. Using a medium to large pan, sautée onion and garlic for about 3 minutes.  I sautéed in coconut oil, but use whatever you’re comfortable with (olive oil, grapeseed oil, etc). Add spinach, ½ Tbs lime juice (you’ll add the rest in a bit), tomato, black beans, and spices (to taste).  Let the spinach cook until it’s almost completely sautéed. This part should take about 5 minutes or so. Add the quinoa and stir in completely.  Taste for flavor, and add additional spices as desired. Turn heat to low for 1-2 minutes while you slice your avocado. Pour remaining lime juice on the avocado slices. Scoop the quinoa into a bowl, add ½ avocado on top and make dots with the rest of the Sriracha or hot sauce (optional) on top of the mixture.  YUM!https://tiu-assets.s3-us-west-2.amazonaws.comMexican Quinoa Bowl - - quinoa, white onion, chopped, clove garlic, chopped, lime juice, spinach, fresh or frozen, tomato, diced, black beans, drained and rinsed, avocado, sliced, cooking oil (we like grapes), sea salt, pepper, cumin (to taste), paprika (to taste), cayenne pepper (to taste), cilantro (fresh or dried), sriracha or hot sauce (optional), Cook quinoa according to package directions and set aside. Helpful Hint: we love making large batches (4-6 servings) and storing leftovers in the fridge to have the rest of the week.; Using a medium to large pan, sautée onion and garlic for about 3 minutes. I sautéed in coconut oil, but use whatever you’re comfortable with (olive oil, grapeseed oil, etc).; Add spinach, ½ Tbs lime juice (you’ll add the rest in a bit), tomato, black beans, and spices (to taste). Let the spinach cook until it’s almost completely sautéed. This part should take about 5 minutes or so.; Add the quinoa and stir in completely. Taste for flavor, and add additional spices as desired. Turn heat to low for 1-2 minutes while you slice your avocado. Pour remaining lime juice on the avocado slices.; Scoop the quinoa into a bowl, add ½ avocado on top and make dots with the rest of the Sriracha or hot sauce (optional) on top of the mixture. YUM!; - This looks amazing <a href="http://community.toneitup.com/profile/tgershon">Tracy</a>!  We just love all your recipes :) Send her some love in the <a href="http://community.toneitup.com/profile/meganenoh">community</a> and on instagram at <a href="http://instagram.com/tracytiu">http://instagram.com/tracytiu</a>https://tiu-assets.s3-us-west-2.amazonaws.com

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