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RECIPE | Taco Bowl

August 24, 2017

YUM! If you’re anything like our house and Mexican is a household favourite the taco bowl is the perfect dish to utilise the left over meat or enjoy a meat free meal every now and then.

Here is the most delicious Taco bowl recipe with Quinoa added as an alternative to rice fromĀ Platings and Pairings.


INGREDIENTS

  • 1 cup quinoa
  • 15 oz can black beansdrained and rinsed
  • 15 oz can pinto beansdrained and rinsed
  • 1 Tbsp olive oil extra virgin
  • 1 Tbsp taco seasoning
  • Avocado
  • Lime juice

Plus additional topping of your choice. This could include tomato, cucumber, capsicum, spanish onion, etc.

METHOD

  1. Rinse quinoa well in fine mesh colander until water runs clear. Bring 2 cups of water to a rolling boil. Add quinoa and let simmer in salted water for 15-20 minutes.
  2. Heat olive oil in skillet over medium-high heat. Add beans and season with taco seasoning. Heat 5-10 minutes, until warmed through.
  3. Place quinoa in bowl and top with beans. Assemble bowls as you like with desired toppings.

 

GUACAMOLE

  1. Mash avocado and lime juice with a fork.
  2. Season with a pinch of garlic salt and cumin.
  3. Season with salt and pepper, to taste.

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