Photo of Southwest Quinoa Bowl From celebrity yoga instructor Mandy Ingber
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Southwest Quinoa Bowl

A light and filling dish with a little extra kick.

Time

30 min

Serving size

4

  • VEGAN

  • DAIRY-FREE

  • GLUTEN-FREE

  • UNSWEET SILK

preparation

  1. In a saucepan, add quinoa and Silk. Bring to a boil.
  2. Reduce to medium-low heat, cover and cook for 10-12 minutes until Silk is absorbed. Remove from heat.
  3. Add black beans, scallions and tomato to the quinoa.
  4. Mix in olive oil, cilantro, cumin and lime juice, stirring thoroughly.
  5. Add salt and pepper to taste.
  6. Serve warm or store in fridge and serve cold.

Ingredients

  • 1 cup quinoa

  • 2 CUPS SILK ORGANIC UNSWEET SOYMILK

  • 1 (15-ounce) can black beans, drained and rinsed

  • 5 scallions, chopped

  • 1 large tomato, chopped

  • 1/4 cup olive oil

  • 1/4 cup chopped fresh cilantro

  • 2 TSP CUMIN

  • JUICE OF 1 FRESH LIME

  • SALT AND PEPPER, TO TASTE