Mexican

Southwestern Quinoa Avocado Bowl is for Lunch.

Southwestern Quinoa Avocado Bowl takes 20 minutes to prepare.

Southwestern Quinoa Avocado Bowl takes 15 minutes to cook.

Southwestern Quinoa Avocado Bowl makes 6 servings.

The ingredients for Southwestern Quinoa Avocado Bowl are:

1 cup quinoa, rinsed and drained
1/4 cup chopped onion
1 clove garlic, minced
1 jalapeno, minced (optional)
1 t ground cumin
2 T lime juice
1 (14.5-ounce) can no salt added corn, drained and rinsed
1 (14.5-ounce) can reduced-sodium black beans, drained and rinsed
1 cup cherry tomatoes, sliced in half
1 avocado, pit removed, diced
1/4 cup chopped fresh cilantro

Here is how you make Southwestern Quinoa Avocado Bowl:

Preheat a large saucepan over medium heat. Coat with cooking spray and add the onion, garlic, and jalapeno. Cook for five minutes, stirring often, until the vegetables have softened. Add the cumin, stir well, and cook another two minutes. Add the quinoa and two cups of water, raise heat to high and bring to a boil. Lower to a simmer, cover and cook for 12 minutes, until the water has evaporated and the quinoa has fully cooked. (It will start to unspiral.) Fluff with a fork and allow to cool. Toss the quinoa with the lime juice, corn, black beans, and tomatoes. Top each serving with avocado and cilantro, and serve immediately. Serving Size: 6 servings; 1 1/3 cups per servingNumber of Servings: 6Recipe submitted by SparkPeople user SPARK_RECIPES.

The nutritional information for Southwestern Quinoa Avocado Bowl is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 256.1

• Total Fat: 7.2 g
• Cholesterol: 0.0 mg
• Sodium: 133.2 mg
• Total Carbs: 45.7 g
• Dietary Fiber: 8.5 g
• Protein: 9.5 g

Southwestern Quinoa Avocado Bowl is Mexican cuisine.

The dietary needs meet for Southwestern Quinoa Avocado Bowl is Vegan