Mexican Quinoa Bowl
What you'll need
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Quick Slice
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Garlic Press
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Professional Sheers
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Deep Covered Baker
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Combine the quinoa and broth in the Deep Covered Baker. Cover and microwave on HIGH for 10 minutes.
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Meanwhile, cut the bell pepper into quarters and the zucchini in half lengthwise. Using quick slice
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Cut the bell pepper (skin-side up) into strips. Slice the zucchini halves crosswise.
4
Remove the baker from the microwave.
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Stir in the vegetables, garlic pressed with the Garlic Press, beans, tomatoes with juice, and rub.
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Microwave, covered, for 8–10 minutes, or until the quinoa has absorbed the liquid.
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Remove the baker from the microwave and let it stand, covered, for 5 minutes.
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Snip cilantro in a small bowl with the Professional Shears.
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To serve, sprinkle the quinoa with cilantro and top each serving with avocado and sour cream.
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