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Quinoa Taco Bowl by Dash

7
Points®
Total Time
25 min
Cook
25 min
Serves
3
Difficulty
Easy
This recipe has been developed by Dash.

Ingredients

Uncooked quinoa

¾ cup(s)

Reduced sodium chicken broth

1½ cup(s)

Canned black beans

½ cup(s), rinsed and drained

Pico de gallo

¼ cup(s)

Avocado

½ item(s), sliced

Shredded cheddar cheese

¼ cup(s)

Cooked corn kernels

¼ cup(s)

Reduced sodium taco seasoning

½ Tbsp, cayenne, cumin, coriander, paprika

Lime

½ item(s), juiced

Sea salt

⅛ tsp

Reduced fat sour cream

2 Tbsp, optional

Instructions

  1. Add quinoa and broth to the Rice Cooker. Cook for 20 minutes. Rinse and drain the black beans and add them to the Rice Cooker with the taco seasoning mix, lime, and sea salt.
  2. Serve in a bowl topped with shredded cheese, sliced avocado, corn, and pico de gallo or salsa. Garnish with a drizzle of sour cream, if desired.

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