Quinoa Taco Bowl by Dash
7
Points®
Total time: 25 min • Prep: 0 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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