Tex-Mex quinoa bowl with black beans & avocado
Tex-Mex quinoa bowl with black beans & avocado
683kcal Per person
27g Protein
91g Carbs
24g Fat
25g Fiber
Ingredients
- 3 ounces quinoa (84 g)
- 3 ounces corn (84 g)
- 4 ounces black beans (112 g)
- ½ avocado
- 5 cherry tomatoes
- ¼ red onion
- ½ chili pepper
- 1 ½ tablespoon salsa (23 ml)
- 1 squeeze lime juice (5 ml)
Preparing this recipe
- Cook the quinoa according to the package instructions and allow it to cool.
- Drain the corn and black beans. Dice the avocado, halve the cherry tomatoes, finely chop the red onion and chili pepper.
- In a large bowl, combine the quinoa, corn, black beans, avocado, cherry tomatoes, red onion and chili pepper.
- In a separate small bowl, whisk together the salsa and lime juice. Pour the dressing over the quinoa mixture, tossing well to combine everything evenly.
- Season the bowl with salt and pepper to taste and serve in the bowl or a deep plate.
Tip van FitChef
This quinoa bowl is tasty with fresh cilantro.
