15 min · 1 serving · @JettiEats
Mexican Black Bean Quinoa Bowl
Zesty black beans and quinoa over peppery arugula with a fresh tomato, corn and jalapeño salsa, creamy avocado, a dollop of yogurt and a crisp toasted tortilla.
Nutrition per serving
- 545 kcal
- 23 g protein
- 78 g carbs
- 16 g fat
Ingredients
- 1 medium tomato, diced
- 30 g frozen corn kernels, defrosted
- ½ small red onion, finely diced
- 2 jalapeños, finely diced
- 4 sprigs fresh cilantro, roughly chopped
- 2 tbsp lime juice
- 1 pinch salt
- 1 pinch black pepper
- 120 g canned black beans, drained and rinsed
- 85 g cooked quinoa
- 55 g arugula
- ½ avocado, sliced
- 2 tbsp Greek yogurt
- 1 tsp chia seeds
- 1 small corn tortilla (30 g), toasted
Steps
- Mix the tomato, corn, red onion, jalapeños, most of the cilantro and half the lime juice, then season with salt and pepper.
- Toss the black beans with the quinoa and the remaining lime juice and season.
- Lay the arugula in a bowl and top with the salsa and the bean and quinoa mixture.
- Add the avocado, Greek yogurt, chia seeds and the rest of the cilantro.
- Serve with the toasted tortilla on the side.
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