Quinoa Taco Bowl
Mini Rice Cooker with Keep Warm
$24.99
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Ingredients
- 3⁄4 cup quinoa
1⁄2 cup canned black beans, rinsed and drained
- 1 1⁄2 cups chicken or vegetable broth
- 1⁄4 cup pico de gallo or salsa
- 1⁄2 sliced avocado
- 1⁄4 cup shredded cheese
- 1⁄4 cup corn
- 1⁄2 tbsp taco seasoning (cayenne, cumin, coriander, paprika)
- sour cream, optional
- 1⁄2 lime, juiced
- 1⁄8 tsp sea salt
Salt and fresh ground black pepper to taste
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Instructions
Add quinoa and broth to the Removable Pot. Cook for 20 minutes.
Rinse and drain the black beans. Add them to the cooked rice in the Rice Cooker along with taco seasoning mix, lime, and sea salt.
Transfer to a serving bowl and top with shredded cheese, sliced avocado, corn, and Pico de Gallo or salsa. Garnish with a drizzle of sour cream, if desired.
Serve and enjoy this whole grain fiesta!
