Zucchini Pineapple Muffins
Zucchini Pineapple Muffins takes about 45 minutes from beginning to end. One portion of this dish
Mexican Quinoa Bowl
Details
- Serving Size: 6
- Gluten-Free: True
- Dairy-Free: True
- Vegetarian: True
- Weight Watchers: 6 Points
Cuisine
- Mexican
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- ½ cup quinoa
- 1 tsp olive oil
- 1 garlic clove, minced
- ¼ cup white onion, diced
- 1 cup reduced sodium chicken broth
- ½ tsp ground cumin
- ¼ tsp kosher salt
- ¼ tsp ground black pepper
- 2 tbsp tomato sauce
- 15 oz can reduced sodium black beans
- 1 large avocado, diced
- ½ cup tomatoes, diced
- 1 small jalapeño, finely diced
- ½ cup fresh cilantro, chopped
- ½ small lime, juiced
Instructions
In a large sauce pan heat 1 teaspoon of olive oil over medium heat.
Sauté quinoa, onion, and garlic until garlic is fragrant.
Add cumin, salt, and pepper. Stir in 2 tablespoons of tomato sauce.
Bring to a low boil, cover and reduce heat to low.
Add black beans to sauce pan, gently stir to combine.
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