Tex-Mex Quinoa Bowl

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Kcal: 350

P: 14

F: 12

C: 50

Fiber: 12

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Quinoa (uncooked): 40g (1/4 cup), Black beans (canned, drained): 60g (1/4 cup), Corn (frozen): 30g (1/4 cup), Bell pepper (green): 50g (1/2 cup, diced), Tomato: 50g (1/2 medium, diced), Onion: 25g (1/4 cup, diced), Garlic: 3g (1 clove, minced), Vegetable broth (low-sodium): 120ml (1/2 cup), Avocado: 30g (1/4 medium, diced), Lime juice: 5ml (1 tsp), Cilantro (fresh): 5g (1 tbsp, chopped), Cumin: 1g (1/4 tsp), Chili powder: 1g (1/4 tsp), Olive oil: 5ml (1 tsp), Greek yogurt (plain, low-fat): 15g (1 tbsp), Salt: 1g (pinch), Black pepper: 1g (1/4 tsp)

Nutritional info:

Meal Type: dinner

Dietary Suitable for: Vegetarian (excludes meat, may include dairy and eggs)

Cooking Time Minutes: 260

Suitable for Menopausal Status: Peri-menopausal

Recipe Instructions

1. Heat 5ml olive oil in a pot over medium heat. 2. Add 25g diced onion and cook until translucent, about 3 minutes. 3. Add 3g minced garlic and cook for 30 seconds. 4. Add 50g diced bell pepper and cook for 2 minutes. 5. Add 40g uncooked quinoa, 1g cumin, and 1g chili powder. Stir to coat. 6. Add 120ml vegetable broth and bring to a simmer. 7. Cover and cook for 15 minutes, until quinoa is almost tender. 8. Add 60g black beans, 30g corn, and 50g diced tomato. Cover and cook for another 5 minutes. 9. Season with a pinch of salt and 1g black pepper. 10. Remove from heat and stir in 5ml lime juice. 11. Serve topped with 30g diced avocado, 15g Greek yogurt, and 5g chopped cilantro.

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