Quinoa Taco Bowl
Mini Rice Cooker
PREP TIME
10 min
COOK TIME
20 min
SERVES
1-2
Ingredients
- ¾ cup quinoa
- ½ cup canned black beans
- 1½ cups chicken or vegetable broth
- ¼ cup pico de gallo or salsa
- ½ sliced avocado
- ¼ cup shredded cheese
- ¼ cup corn
- ½ tbsp taco seasoning (cayenne, cumin, coriander, paprika)
- sour cream, optional
- ½ lime, juiced
- ⅛ tsp sea salt
Directions
- Add quinoa and broth to the Rice Cooker. Cook for 20 minutes.
- Rinse and drain the black beans, 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.
Cilantro Lime Rice
Mini Rice Cooker
Thai Coconut Rice
Mini Rice Cooker
Pineapple Fried Rice
Mini Rice Cooker
All Recipes
Rise by Dash