Piquillo quinoa bowl with black beans
A warm grain bowl built straight from the shelf, dressed up with a can of black beans and a touch of lime. The quinoa cup brings sweet mango and roasted pepper, so you just need to fold everything together and eat. Tonight's dinner in one pot.
About 200 calories a serving, 4 g protein, 32 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 can black beans, canned
- 1 lime
From your shelf
- 1 cup quinoa cup, piquillo & mango
Staples
- 1 tablespoon oil
- to taste salt
- to taste pepper
- Warm 1 tablespoon oil in a large skillet over medium heat. Pour the quinoa cup into the pan along with one drained and rinsed can of black beans, stirring gently to combine. Cook for about 5 minutes until everything is heated through.
- Squeeze the juice from 1 lime over the bowl, season with salt and pepper to taste, and fold together. Transfer to two bowls and serve.
Note Swap canned chickpeas for the black beans if you prefer. Leftovers keep in the fridge for three days; reheat gently with a splash of water. Serve with a green salad or yogurt on the side to cool the jalapeño heat.
On the label
COOKED QUINOA (WATER, WHITE QUINOA, RED QUINOA, GLUCONO DELTA LACTONE, SALT), PIQUILLO PEPPER, MANGO, WHITE ONION, SUGAR, DISTILLED VINEGAR, GREEN JALAPENO PEPPER, SPRING ONION, LEMON JUICE, POTATO STARCH, SALT, CORIANDER, WATER, DEHYDRATED PARSLEY, SUNFLOWER OIL, CITRIC ACID, ASCORBIC ACID.
Ahold, entrees, sides & small meals, serving 210 g, package 7.4 oz/210 g. Ingredients as printed on the label.
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Cooks as mango, quinoa. Half of it left? Use up the mango.