Mexican Quinoa Bowl

Ingredients

• Avocados

  Raw, All commercial varieties

  30g

• Fresh cilantro

  Coriander leaves, raw

  5g

• Onions

  Raw

  30g

• Garlic

  Raw

  1 clove or 3g

• Jalapeno peppers

  Raw

  5g

• Green Chili Salsa

  Roberto's

  12g

• Lime juice

  Raw

  20g

• Momma Quinoa Red Quinoa

  45g

• Onions

  Raw

  55g

• Canned black beans

  Low sodium, drained

  80g

• Cucumber

  With peel, raw

  100g

• Tomatoes

  Red, ripe, raw, year round average

  80g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  40g

• Egg

  Whole, fresh eggs

  1 medium or 44g

Directions

1. Start by preparing the avocado salsa, as it tastes best when the flavors are allowed to meld together for at least half an hour.
2. 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.
3. 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).
4. 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.
5. 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.