Ingredients

The following ingredients have 4 Servings
  • 1 cup quinoa
  • 2 cups water
  • 1 lime juiced
  • ½ cup cilantro
  • 1 tablespoon extra-virgin olive oil
  • ½ white onion (sliced)
  • 2 bell peppers (sliced)
  • 2 large portobello caps (sliced)
  • 1 small jalapeño (optional)
  • 2 teaspoons taco seasoning
  • ½ teaspoon smoked paprika
  • 1 cup corn (cooked)
  • ½ cup grape tomatoes (halved)
  • 15 ounce can black beans (rinsed and drained)
  • 1 avocado (sliced)
  • lime wedges (for serving)
  • cilantro (for serving)

Instruction

  • Pour the quinoa into a sieve and rinse with cold water. Add the rinsed quinoa and 2 cups of water to a small saucepan. Bring to boil, reduce the heat to low, cover and simmer for 15 minutes.
  • While the quinoa is cooking, slice the vegetables for cooking. Heat olive oil in a non-stick skillet over medium heat. Add the onion, bell pepper, and jalapeno; sauté until vegetables have started to soften; about 5 minutes. Toss in the sliced mushrooms and sauté for about 10 to 15 minutes. Toss with the taco seasoning and paprika; coat well and remove from the heat.
  • To serve, mix the quinoa with lime juice and cilantro. Divide equally between four bowls along with equal parts of the vegetables, corn, tomatoes, and beans. Garnish with avocado and cilantro if desired.