Author Notes: A go-to weekday dinner, and perfect for the Mexican food lover who’s a bit more health-conscious —Molly Hippolitus
Serves: 4
Ingredients
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2
cups Quinoa
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4
cups Vegetable Broth
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2
cups Black Beans
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1
bunch Chopped Tuscan Kale
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1
handful Cilantro, chopped
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.5
cups Lime Juice
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1
Avocado, cubed
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1
splash Sriracha
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Salt and Pepper, to taste
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1
handful Corn Tortilla Chips
Directions
- Cook quinoa using vegetable broth, per package instructions.
- Roughly chop Tuscan (also known as lacinato) kale, removing stems. Saute over medium-high heat in olive oil until they’ve wilted and turned bright green. About 5-7 minutes.
- Use cooked black beans, or 1 can of organic black beans – drain the majority of the liquid, but do not rinse.
- Combined black beans and quinoa, add cilantro, lime juice, salt and pepper.
- Serve mixture in deep bowls, topping with cubed avocado and a few blue corn tortilla chips. Add an extra spritz of lime to tortilla chips and avocado. Lightly drizzle with sriracha. Salt and pepper to taste.
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