If I can be totally honest, I am not sure that I can completely support this whole Man-Crush-Monday, Woman-Crush-Wednesday, Throwback-Thursday phenomenon we have going on these days. I liked my days of the week just as they were before these hashtags started taking over my twitter, Facebook, and Instagram feeds. BUT Taco Tuesday is definitely something I can jump on board with.
Any excuse to eat tacos is alright with me, except this week we did Taco Tuesday a little differently. I took my overbearing love for quinoa and mixed it with my obsession for tacos and thus the Mexican Quinoa Bowl has happened.
I am well aware that I am not among the first to create a dish such as this one but I love mine all the same. Not mention I have paired it with a fantastic cashew sour cream which throws this meal from yum to yummy in a matter of a few bites.
So this week, toss the tortillas and celebrate this strange weekly event in the form of bowl.
WHY you should give it a try:
Quinoa
- Quinoa is actually not a grain but rather a pseudocereal that comes in various colors such as white, yellow, pink, orange, red, brown, and black. Nevertheless, 1 cup of cooked quinoa packs 8g of protein and 5g of dietary fiber.
- The high amount of soluble fiber promotes a healthy digestive system while the calcium assists in the upkeep of healthy bones, brain and nervous system.
Black Beans
- The black color of the seed coat is produced by 8 kinds of flavonoids that act as antioxidants in the body to fight disease and free radicals which can help reduce your risk of cancer.
- The high amount of soluble fiber and protein keeps digestion moving at a steady rate which keeps the colon healthy, keeps you fuller for longer and regulates blood sugar to prevent spikes and crashes and has been proven to lower cholesterol.
- High amounts of folate are great for prenatal health.
Bell Peppers
- The rich supply vitamin E, vitamin C and carotenoids provide this member of the nightshade family with a broad range of antioxidants that provide anti cancer benefits.
- Though it is part of the pepper family, bell peppers contain minimal amounts of capsaicin which means that are not hot.
WHERE to get the goods:
- All of these items can be easily found at any grocery or health food store.
- Black beans can be purchased from your local grocery store ready-to-cook in the canned isle or dried beans can be found in the bulk section.
- Quinoa is also a great item to purchase in bulk.
- Bell peppers are in season at your local farmers market in the late summer and fall.
HOW to enjoy it:
- Scoop into a bowl and devour.
- This a is a great batch cooking item, double up the recipe and it’s a quick meal to grab and go.
- Can be eaten cold up top some greens for a yummy lunch or dinner.
- If you are feeling adventurous, scramble in a pan with a few eggs for breakfast.
- 2 cups cooked quinoa
- 2 tbsp grapeseed oil
- 3 cloves garlic, minced
- 1/2 white onion, chopped
- 1 red pepper, diced
- 1 green pepper, diced
- 1 cup corn (fresh or frozen)
- 1 can black beans, drained and rinsed
- 1/4 cup tomato, diced
- Small handful fresh cilantro, minced
- 1 tbsp cumin powder
- 1 tbsp chili powder
- 1/4 tsp cayenne
- Salt and pepper to taste
- Heat oil In a medium skillet over medium heat.
- Add garlic and onion and cook for 5 minutes.
- Add peppers and cook until tender.
- Remove skillet from heat and add beans, corn, tomatoes, cumin, cayenne, cilantro salt and pepper.
- Add cooked quinoa to the pan and mix until incorporated.
- Serve immediately and enjoy!
