Mexican Quinoa with Black Beans & Avocado.
My plan for today was to get up early and make a delicious broccoli pasta salad, and then post the recipe this afternoon so that you could all run out and make it this weekend. Don’t worry, the pasta salad will still happen, but not today.
I am back in the kitchen full force these days, and after months of rarely cooking, my head is swirling with ideas and excitement about food again. Last night’s dinner wasn’t going to be a recipe, rather just a meal for the three of us to enjoy. And then I took the first bite.
I immediately dropped my fork, grabbed my camera, and wrote down everything I had done so that I could share it’s deliciousness with all of you.
Mexican Quinoa with Black Beans and Avocado.
Ingredients: (makes 4 servings)
- 1 cup dry quinoa, rinsed
- 2 tbsp coconut oil, divided
- 1 large white onion
- 10 medium button or Crimini mushrooms, diced
- 1 can black beans, rinsed and drained
- 1 pint cherry tomatoes, halved
- 2 small avocados, peeled and diced
- 2 tbsp lime juice (or more to taste)
- salt to taste
Since I did not originally intend this recipe to be featured, I apologize for not having step-by-step photos to accompany the instructions. Luckily this recipe is as easy as it is delicious!
Instructions: (Print this recipe!)
- Start by cooking quinoa in either a rice cooker or on the stovetop. Add 1 cup dry quinoa (rinsed) to 1.75 cups of water, cover and simmer for 20 minutes or until cooked. Add 1 tbsp coconut oil to the quinoa pot for extra flavor!
- Meanwhile, dice the onions and mushrooms and cook over medium heat until lightly browned, and all moisture has cooked out of the mushrooms.
- Once the quinoa has finished cooking, add fluffed quinoa and black beans to the pan with mushrooms and onions, and stir to combine and heat through.
- Add 2 tbsp lime juice (or more to taste), and reduce heat to low.
- Stir in sliced cherry or grape tomatoes and avocado, and season to taste with salt.
- Serve with tortilla chips and a dollop of Greek yogurt, and enjoy!
As temperatures are finally rising in Seattle, this was a perfectly refreshing and light dinner to kick off the summer season of fresh produce and colorful veggies!
With the double dose of black beans and quinoa, this dish also packs a huge nutritional punch of complete protein. Perfect for vegetarians and vegans, but tasty and simple enough to make anyone clean their plate.