Flavorful Tex-Mex Quinoa Bowl with Spicy Black Beans & Chipotle Crema

Allergens

None (this recipe is gluten-free)

Ingredients

• 1. 1 cup uncooked quinoa 2. 2 cups water 3. 1 can (15 oz) black beans, drained and rinsed 4. 1 cup cherry tomatoes, halved 5. 1 cup corn kernels 6. 1 avocado, diced 7. 1/2 red onion, chopped 8. 1/4 cup cilantro, chopped 9. 1/4 cup lime juice 10. 1/3 cup Greek yogurt 11. 1 chipotle pepper in adobo sauce 12. 1 tsp honey 13. 1 tbsp olive oil 14. Salt and pepper, to taste

Instructions

1. Cook the quinoa according to package instructions. In a medium saucepan, bring water to boil, add quinoa, cover, reduce heat to low, and simmer for 15 minutes or until tender. Fluff with a fork and set aside.
2. In a small bowl, mix Greek yogurt, chipotle pepper, honey, salt, and pepper to create the chipotle crema. Set aside.
3. Combine black beans, cherry tomatoes, corn kernels, red onion, cilantro, lime juice, olive oil, salt, and pepper in a large bowl. Mix well.
4. To assemble the bowls, divide cooked quinoa among four bowls, then top with the bean mixture. Drizzle chipotle crema over each bowl and garnish with avocado.

Chef’s Insight

This Tex-Mex Quinoa Bowl is not only delicious, but it also offers a perfect balance of flavors and textures, making it a satisfying meal option for everyone!

Notes

Feel free to customize this dish with your favorite Tex-Mex ingredients, such as shredded cheese or pickled jalapenos!