Quinoa Taco Bowl
Mini Rice Cooker with Keep Warm
$24.99
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Ingredients
¾ cup quinoa
½ cup canned black beans, rinsed and drained
1½ cups chicken or vegetable broth
¼ cup pico de gallo or salsa
½ sliced avocado
¼ cup shredded cheese
¼ cup corn
½ tablespoon taco seasoning (cayenne, cumin, coriander, paprika)
sour cream, optional
½ lime, juiced
⅛ teaspoon sea salt
Salt and fresh ground black pepper to taste
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Instructions
In the Rice Cooker, add quinoa, broth, & drained black beans to the Removable Pot. Cover and cook for 15-20 minutes, a little less than one full cooking cycle.
Stir in 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. Top with sour cream, if desired.
Serve and enjoy this whole grain fiesta!
