Ingredients

The following ingredients have 4 Servings
  • 1/2 onion (chopped)
  • 1/2 tablespoon oil
  • 1 cup Bob's Red Mill Tricolor Quinoa
  • 2 cups vegetable (or chicken broth)
  • 2 cups black beans
  • 1 cup cooked frozen corn
  • 1 English cucumber (diced)
  • 16-20 cherry tomatoes (about 1/2 pint, halved)
  • 3 small ripe avocados
  • 3 tomatillos (quartered)
  • 12 sprigs cilantro
  • 1/4 white onion
  • 1 garlic clove
  • 1 serrano chile
  • 1 lime (juiced)
  • 1 teaspoon salt (or to taste)
  • about 1/2 cup water (or as much as needed for salsa to blend)

Instruction

  • Start by preparing the avocado salsa, as it tastes best when the flavors are allowed to meld together for at least half an hour.
  • To a high speed blender, add the avocado flesh, quartered tomatillos, cilantro sprigs, onion, garlic, chile (cut off stem, but leave seeds for some heat), lime juice, salt and water. Blend until combined and smooth.
  • Set avocado salsa aside in the fridge for about 30 minutes for flavors to meld.
  • In a medium saucepan, heat oil on medium high and sauté chopped onion. Once onion is soft and translucent, push to side of the pan and add Bob's Tricolor Quinoa to the saucepan. Toast the quinoa while stirring frequently until fragrant and nutty (about 5 minutes).
  • Add the vegetable broth and bring to a boil. Cover and reduce heat to medium. SImmer until all water is absorbed - about 12 minutes. Take saucepan off heat, fluff with with a fork, then cover and let stand for 15 minutes.
  • To assemble the Mexican Quinoa Bowls, divide the quinoa into 4 bowls. Then, add black beans, corn, tomatoes and cucumber to each bowl and drizzle with prepared avocado salsa.
  • Serve with cilantro leaves and chile slices.