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–+ servings
Fresh Tex Mex Lunch Bowls

Fresh Tex Mex Lunch Bowls

by Laura Harshbarger
These fresh tex mex lunch bowls are so flavorful, easy to customize and will make your week so much easier!
5 from 4 votes
Print Recipe Pin Recipe
Prep and Cook Time 25 minutes
Course Main Course
Servings 4

Ingredients
  

  • 1 cup red (or regular) quinoa
  • 1-2 cups water
  • 1 (15.5 ounce) can black beans, drained and rinsed
  • 1-2 teaspoons chili powder
  • ¼ teaspoon sea salt
  • 2 avocados (or four indidudual serving sizes guacamole)
  • 2 large hearts of romaine (or 8 cups)
  • 1 pint cherry tomatoes
  • 1 organge bell pepper
  • 1 lime, quartered (or 4 key limes halved)
  • ½ red onion
  • ⅓ cup cilantro, chopped

Optional

  • salsa and hot sauce to serve

Instructions
 

  • Cook quinoa and beans. If quinoa is not pre-rinsed, rinse it by putting it in a fine mesh strainer and rinsing it in the sink under running water. The package should say if it is pre-rinsed or not.
    Instant Pot: To the Instant Pot, add one cup quinoa, one cup water, can of black beans (drained and rinsed), 1-2 tsp chili powder, 1/4 tsp salt, and stir. Secure lid and turn the valve to sealing. Set for one minute high pressure and let it release for 10 minutes. If the red indicator has not dropped, carefully move the valve to release. Wait for the indicator to drop and remove the lid. Fluff it with a fork and let it cool.
    Stovetop: In a pot combine 1 cup quinoa and 2 cups water, can of black beans (drained and rinsed), 1 or 2 tsp chili powder, 1/4 tsp salt, and stir. Bring to a boil. Reduce heat, cover and simmer until liquid has evaporated (approximately 15-20 minutes). Let stand for 5 minutes. Fluff with a fork and let it cool.
  • While quinoa and beans are cooking, dice orange pepper and red onion. Wash tomatoes. Chop and wash romaine lettuce.
  • When quinoa and beans are done, remove the pot from stove or Instant Po, fluff with a fork and let it cool for a bit.
  • If using avocados, cut them in half. cut the limes, add salsa (if using) to small containers.
  • Assemble four lunch bowls adding approximately 2 cups of romaine, one cup of quinoa and beans, 1/4 of the diced bell pepper, 1/4 of the tomatoes, 1/4 of the red onion. Add avocado or single serving guacamole and cilantro. Note, when adding avocado, place the cut side down. This will help it to not brown as much. (In my recipe testing, the avocado stayed nice until the 3rd day. On the fourth day it was brown. I scraped it with a knife.)
  • Serve with hot sauce if desired. Store in the fridge for up to 5 days.

Video

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