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The Big 2-For Sale

Easy Eats

Easy Eats
Meal Planning Made Easy.
Simple Recipes and Ideas that
Suit You and Your Family.
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**Easter Dinner for 4
Easy Eats > Tex-Mex Black Bean & Quinoa Bowl
Tex-Mex Black Bean & Quinoa Bowl
Tex-Mex Black Bean & Quinoa Bowl Tex-Mex Black Bean & Quinoa Bowl
Skip the tortillas and layer your taco fillings onto protein-rich quinoa in this healthy vegetarian bowl dinner recipe. Top with a dollop of yogurt or sour cream and a splash of your favorite hot sauce.
PREP TIME: 30 Minutes
COOK TIME: 30 Minutes

1-1/2 cups water
1 cup quinoa
1 teaspoon McCormick Cumin, Ground
2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
2 tablespoons rice vinegar
1/4 teaspoon salt
1/4 teaspoon McCormick Black Pepper, Ground
4-1/2 cups very thinly sliced cabbage (about 1/4 medium heat)
1/2 cup finely chopped red onion
1 serrano pepper, chopped
1 (15 ounce) can black beans, rinsed
2 teaspoons McCormick Chili Powder
1 cup shredded sharp Cheddar Cheese
1/2 cup salsa

Step 1  Step 1:
Bring water and quinoa to a boil in a medium saucepan. Reduce heat, cover and simmer until the water is absorbed, about 15 minutes. Fluff with a fork and stir in cumin. Partially cover and set aside.
Step 2  Step 2:
Meanwhile, whisk 2 tablespoons oil, vinegar, salt and pepper in a large bowl. Add cabbage and onion; toss to coat.
Step 3  Step 3:
Heat the remaining 2 teaspoons oil in a medium skillet over medium heat. Add serrabo and cook, stirring, until softened, 2 to 3 minutes. Stir in beans and chili powder; cook, stirring, until heated through, about 2 minutes more. Remove from heat.
Step 4  Step 4:
To serve, layer in each bowl: 3/4 cup quinoa, 1/2 cup bean mixture and 1/4 cup cheese. Top each portion with 3/4 cup cabbage salad and 2 tablespoons salsa.

Serving Suggestion:

Nutritional Analysis (per serving)

Courtesy of McCormick

Easy Eats
Key Ingredients
On Hand Ingredients

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