Quinoa Taco Bowl by Dash

Name: Quinoa Taco Bowl by Dash
Prep time: PTnullM
Cook time: 25 min
Total time: 25 min
Yield: 3 servings
Ingredients: 0.75 cup(s) Uncooked quinoa; 1.5 cup(s) Reduced sodium chicken broth; 0.5 cup(s) Canned black beans rinsed and drained; 0.25 cup(s) Pico de gallo; 0.5 item(s), medium Avocado sliced; 0.25 cup(s) Shredded cheddar cheese; 0.25 cup(s) Cooked corn kernels; 0.5 Tbsp Reduced sodium taco seasoning cayenne, cumin, coriander, paprika; 0.5 item(s) Lime juiced; 0.125 tsp Sea salt; 2 Tbsp Reduced fat sour cream optional

Points®

Total Time

25 min

Cook

25 min

Serves

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), medium, 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

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.
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.

Quinoa Taco Bowl by Dash

Ingredients

Instructions

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