Mexican Quinoa and Rice Bowls

I have been trying to eat more plant based foods. It’s been interesting and definitely a learning curve.  It has me creating in the kitchen and making sure I am getting a variety of nutrients from different sources. I found this recipe one day and have modified it to make it my own. I haven’t really measured ingredients but I will give you a rough estimate of what I use. The beauty of this recipe is you can’t mess it up!

Mexican Rice and Quinoa Bowl ​Ingredients 

1 cup of left over brown rice

1 cup of cooked and cooled quinoa

1 can of organic black beans, drained and rinsed

1 onion

1 yellow pepper, diced

1 red pepper, diced

1 tbsp olive oil

2 gloves of garlic

2 tbsp tomato paste

1/4 cup organic salsa

2tsp cumin

1 tbsp chili powder

Cilantro to garnish

Lemon Wedges

3/4 cup water

Directions In a large skillet heat up the olive oil and sautée the onion and garlic until the onion starts to get soft. Add in the diced peppers, and the cumin. Add tomato paste, salsa and water to the skillet. Stir to mix together. Once it’s simmering add the rice, quinoa and rinsed black beans. Let simmer until flavours blend together.

Garnish with the Cilantro and the Lemon Wedges.​ Enjoy! ​



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© 2018 by Melissa Weatherall RHNP