Mexican Quinoa Bowl
Deep Covered Baker
Gather your ingredients.
Combine 1 cup quinoa and 1 cup veggie broth in Deep Covered Baker.
Microwave covered for 10 minutes.
Meanwhile, cut ends off zucchini, cut lengthwise, then widthwise. Use Quick Slice to make half moons
Cut top off bell pepper, remove seeds. Cut into quarters then use Quick Slice to cut into strips.
Press two cloves of garlic into bowl with other veggies.
Add 2 tbsp Tex Mex rub (a capful is one tbsp).
Add tomatoes with liquid to veg, drain and rinse black beans and wait for quinoa to finish.
After 10 minutes stir in veg, beans, and corn to partially cooked quinoa.
Now it needs another 8-10 minutes in the micro, covered.
Optional: After 8-10 minutes add in shredded chicken. I meal prep for times like this.
This is a lot of cilantro! Store leftovers like a vase of flowers in the fridge.
Sprinkle ripped cilantro over top before serving.
Serve with avocado, sour cream, cheese, and salsa if desired.
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