Roasted Quinoa & Black Bean Taco Bowl with Cilantro Lime Dressing

Ingredients

Steps

1. Step 1

   Preheat the oven to 425°F. Toss the whole poblano peppers with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 20 minutes, turning halfway through, until the skins are blistered and charred. Remove from the oven and let cool, then peel off the skins, remove seeds, and chop into bite-sized pieces.

   • 2poblano peppers
   • 1 tbspolive oil
   • ½ tspsalt
   • ½ tspblack pepper

2. Step 2

   Rinse the quinoa under cold water to remove its natural coating bitterness. Heat olive oil in a medium saucepan over medium heat. Add the quinoa and toast, stirring frequently, until it becomes fragrant and slightly golden, about 5 minutes.

   • 1 cupquinoa
   • 2 cupswater
   • 3 tbspolive oil

3. Step 3

   Add water and salt to the toasted quinoa. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

   • 2 cupswater
   • 1 tspsalt
   • 1 cupquinoa

4. Step 4

   Meanwhile, drain and rinse the black beans. Gently fold the black beans and roasted poblano pieces into the cooked quinoa. Keep warm while preparing the dressing.

   • 1 cupblack beans, drained and rinsed
   • 1 cupquinoa

5. Step 5

   In a blender or food processor, combine the roughly chopped cilantro, lime juice, minced garlic, ground cumin, and a pinch of salt. Blend until smooth, adding 1 to water if needed to reach a pourable consistency. Taste and adjust seasoning if necessary.

   • ½ cupcilantro leaves, roughly chopped
   • 3 tbsplime juice
   • 2 clovesgarlic cloves, minced
   • ½ tspground cumin
   • 1 tspsalt
   • 2 tbspwater

6. Step 6

   Divide the roasted quinoa and black bean mixture evenly among four bowls. Drizzle each bowl generously with the cilantro lime dressing. Serve immediately for a fresh, vibrant meal or refrigerate for up to 2 days for meal prep.

   • 1 cupquinoa
   • 1 cupblack beans, drained and rinsed
   • ½ cupcilantro leaves, roughly chopped