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| DESCRIPTION | SERVINGS: |
INGREDIENTS
- 2 cups Quinoa
- 5 cups Vegetable Broth
- 1 teaspoon powdered garlic
- 1/2 teaspoon Cumin
- 1 cup portobello mushroom
- 1 cup corn
- toppings
- 1/2 teaspoon Garlic Powder
- 1/2 cup salsa
- 1/2 cup hummus
- 2 Red Bell peppers chopped
- 1.5 cups chopped onion (purchasing pre-chopped onions makes this quick)
- 4 cup Spring Greens
- Black Beans
- 4 cups Homemade Black Beans (don't buy, see recipe) Canned black beans may be used, but the recipe for homemade black beans tastes great with this dish!
- Guacamole
- 2 avocados
- 1 lemon juiced
- 1 tsp Garlic Powder
INSTRUCTIONS
- Combine the quinoa with vegetable broth, garlic powder, and cumin, in a saucepan. Bring to a simmer, then cover and cook until the broth is absorbed, about 15 to 20 minutes. Add more broth if necessary. Add chopped mushrooms and corn for the last five minutes of cooking.
- When cooked through, make your bowl by using one of quinoa mixture as your base, and add all of your chopped toppings (black beans, guacamole, hummus, red bell peppers, chopped onion, and spring greens)
Guacamole
- For guacamole, cut avocado in half, tossing the pit in the garbage and scooping out the soft inside of the fruit into a bowl. Throw outside skin away.
- Mash avocado with a fork and add garlic powder and lemon to taste.
RECIPE NOTES
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