Using the contents in my pantry and fridge I came up with a delicious Vegetarian Tex-Mex Bowl with a bit of a kick that I have to share with all of you! See the recipe below...
Tex-Mex Quinoa Bowl Recipe
(Yields 4 Servings)
1/2 Cup - Quinoa
1 Cup - Water
1 Can - Black Beans
(No Added Salt)
1 Ear - Yellow Corn
2 - Green Zucchinis
2 - Yellow Summer Squash
1 - Avocado
1/4 Cup - Shredded Mexican Blend Cheese
1/4 Cup - Salsa
(Fresh, not bottled - bottled is loaded with sugar!)
1 TBSP - Organic Coconut Oil
2 - Garlic Cloves
Begin by rinsing the quinoa in a strainer, then add it to a sauce pan with the water and place on the stovetop on high heat. Once the mixture begins to boil, place the lid on the pan and lower the heat to a simmer for 10-15 minutes until the water soaks into the quinoa. Meanwhile, chop the zucchini and squash into small bites, and saute in coconut oil and chopped garlic for 8-10 minutes. Once cooked transfer the quinoa and veggies into a serving bowl, and then add cooked black beans and corn, chopped avocado into the bowl. Top it off with a sprinkle of cheese and salsa. Remember ONLY use fresh salsa!
Bottled salsa like Pace is loaded with added sugar, so make sure to look for some of my favorite brands, Casa Sanchez or Santa Barbara, at your local supermarket. Don't believe me? Compare the labels, plus they taste much better too. They might be a little bit more expensive, but I guarantee they are so worth it!
There you have it - a tasty low-cal (275 cals) vegetarian quinoa bowl loaded with protein (10g), fiber (9g) and healthy fats (13g) that will have you satisfied! Perfect for lunch, a light dinner, or bring it as a side dish to a backyard BBQ!
Give it a go and let me know what you think - I promise your taste buds won't be disappointed!
xo
Jen

