October 10, 2017
I have been trying to eat more plant based foods. It’s been interesting and definitely a learning curve. It has me creating in the kitchen and making sure I am getting a variety of nutrients from different sources.
I found this recipe one day and have modified it to make it my own. I haven’t really measured ingredients but I will give you a rough estimate of what I use. The beauty of this recipe is you can’t mess it up!
Mexican Rice and Quinoa Bowl
Ingredients
- 1 cup of left over brown rice
- 1 cup of cooked and cooled quinoa
- 1 can of organic black beans, drained and rinsed
- 1 onion
- 1 yellow pepper, diced
- 1 red pepper, diced
- 1 tbsp olive oil
- 2 gloves of garlic
- 2 tbsp tomato paste
- 1/4 cup organic salsa
- 2tsp cumin
- 1 tbsp chili powder
- Cilantro to garnish
- Lemon Wedges
- 3/4 cup water
Directions
- In a large skillet heat up the olive oil and sautée the onion and garlic until the onion starts to get soft.
- Add in the diced peppers, and the cumin.
- Add tomato paste, salsa and water to the skillet.
- Stir to mix together.
- Once it’s simmering add the rice, quinoa and rinsed black beans.
- Let simmer until flavours blend together.
- Garnish with the Cilantro and the Lemon Wedges.
Enjoy!
