PICO DE GALLO QUINOA BOWLS (GREAT FOR MEAL PREP!)

iklan 336x280 atas

PICO DE GALLO QUINOA BOWLS (GREAT FOR MEAL PREP!)

FOR THE CILANTRO LIME QUINOA:

• 1 cup uncooked quinoa, rinsed in a fine-mesh strainer
• 2 cups water
• Juice of 1/2 lime (about 1 Tbsp)
• 3–4 Tbsp minced cilantro

TSP SALT (OR MORE, TO TASTE):

• 1/4 tsp pepper (or more, to taste)

FOR THE PICO DE GALLO:

• 2 cups quartered baby tomatoes (or diced Roma tomatoes)
• 3–4 Tbsp finely minced red onion
• 1–2 Tbsp finely minced jalapeno (seeds removed)
• 3–4 Tbsp fresh cilantro, minced
• 1/4 tsp salt (or more, to taste)
• 1/4 tsp pepper (or more, to taste)
• 1 clove garlic, finely minced (optional)

FOR THE ADD-INS::

• 1 (14oz) can black beans
• 1–2 avocados, pitted and sliced or diced

---

INSTRUCTIONS

First, cook the quinoa – Heat water in a medium saucepan over medium-high heat until water comes to a boil. Add rinsed quinoa and cover, reducing heat to a simmer. Simmer about 15 minutes, or until all the liquid is absorbed and the quinoa is plump and fluffy. Stir in lime juice, cilantro, salt and pepper.
While quinoa is cooking, make your pico de gallo – In a medium bowl, gently stir together tomatoes, red onion, jalapeño, cilantro, salt, pepper, and garlic (if using).
To assemble your bowls, divide quinoa into 4 portions. Serve with about 1/2 cup of the pico de gallo, and about 1/2 cup black beans, and 1/4-1/2 an avocado, diced or sliced.

This Recipes adapted from site

336x280