A great way to get in your favorite vegetables and salads all in one bowl, here are some great ideas to make your Mexican Fiesta Bowl, and it’s always good to make plenty as it is great for leftovers.
The Mexican-toasted Quinoa:
1 cup quinoa
2 teaspoons paprika
1 teaspoon cumin
1 clove garlic minced
To toast and cook the Mexican quinoa: Place the quinoa and spices in a dry pot. Cover and toast over medium heat, stirring often, for about 5-7 minutes. When the quinoa has toasted, add the garlic and 2 cups of water. Cover, and bring to a boil.
Reduce to a simmer and cook until quinoa is done, about 10-12 minutes.
When the quinoa is done, remove from heat and fluff to steam off any excess liquid. Let cool for about 5-10 minutes.
For the Fiesta Bowl:
2 big heads Romaine lettuce washed and chopped
1/2 batch 1 1/2 cups Stewed Black Beans
1/2 batch 1 1/2 cups Pico de Gallo (recipe below)
1 batch 1 1/2 cups low sodium creamy Avocado Dressing (see recipe below)
Chop the Romaine, warm up the stewed beans, make the Pico de Gallo, (see recipe below) and make the Creamy Avocado Lime Dressing (see recipe below).
To assemble the Quinoa Fiesta Bowls: Place a few handfuls of Romain in the bottom of a big bowl. Add the Mexican quinoa, Stewed Black Beans, Pico de Gallo, and Avocado Lime Dressing. Serve with fresh lime.
Yields: About 4 big bowls.
Pico de Gallo
Here is one of the best condiments for any Fiesta Bowl, it is plant based and gluten free.
Ingredients
1 small red onion, minced
1 jalapeño, seeded and minced, to taste
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 lime, zest and juice
4 Vine-Ripe tomatoes
2 tablespoons chopped cilantro
In a small bowl, combine the red onion, jalapeno, cumin, lime zest and juice. Let sit while you prepare the other ingredients.
For the tomatoes, use a paring knife to hull out the spot where the stem attaches. Dice the tomatoes. Add the tomato and cilantro to the bowl with the red onion mixture. Stir to combine. Taste to adjust seasoning.
Serve chilled or at room temp. Yield: about 4 cups and has 110 mg Sodium per serving.
Low Sodium Creamy Avocado Dressing
So if you want a change from the vinaigrette salad dressing, here is a creamy low sodium Avocado Dressing that may is a delicious alternative, the Avocado makes a wonderful smooth and creamy texture. This Creamy Avocado Dressing is full of healthy ingredients and is the perfect choice for any salad.
Ingredients
1 ripe medium avocado cut into cubes
½ cup nonfat plain yogurt
1 clove garlic finely chopped
1 Tbsp. finely chopped red onion
1 Tbsp. fresh lime juice
9 fresh cilantro sprigs chopped
Instructions
Place avocado, yogurt, garlic, onion, lime juice, and parsley in a blender; cover. Blend until smooth.
For a thinner dressing add a little more water until desired consistency is reached.
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