Caribbean Quinoa Bowl

By devogirl

Plant Pure Nation

This recipe is easy to make for any meal. Black beans, salsa, and pineapple give it a sweet Mexican flavor. Yields: 4 servings. Prep time: 15 minutes. Cook time: 10 minutes.

Ingredients

• 1/2 cup quinoa
• 1 cup water
• 4 cups chipped kale
• 1 cup canned black beans, rinsed and drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/4 teaspoon sea salt
• 3/4 cup salsa (medium heat)
• 1/2 cup diced pineapple (fresh, canned, or frozen)
• 3/4 cup corn (fresh or frozen)
• 1 cup diced avocado
• 1/4 cup sliced green onions

Preparation

Step 1

1. Rinse the quinoa, which can have a bitter taste if not rinsed thoroughly. Add the quinoa and the water to a pot, bring to a boil over medium-high heat, then reduce the heat to a simmer. Cover and cook until all the liquid is absorbed. Transfer to a large mixing bowl.

2. Lightly steam the kale until bright green. Add to the bowl with quinoa.

3. Add the beans, cumin, chili powder, salt, salsa, pineapple, and corn. Toss until the ingredients are well mixed.

4. Top with the avocado and green onions and serve immediately.