These satisfying Mexican-inspired grain bowls bring sweetness and spice thanks to the mango chipotle vinaigrette. A staple in Bolivian and Peruvian cooking, quinoa is a perfect base for grain bowls, since it’s protein-packed, filling and versatile.
| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1 1/3 cups red quinoa, rinsed well
- 3/4 cup Food Network Kitchen™ Inspirations Mexican Style Mango Chipotle Vinaigrette, plus more for drizzling
- 1/4 cup cilantro leaves, roughly chopped, plus whole leaves for garnish
- Kosher salt and freshly ground black pepper
- 1/2 cup drained and rinsed canned black beans
- 1/4 cup roasted and salted almonds or peanuts, crushed
- 1/4 cup salsa
- 1/4 cup sour cream
- 1 avocado, sliced
- 2 large radishes, sliced into thin rounds
Instructions
- Prepare the quinoa according to package directions. Stir in the Mexican Style Mango Chipotle Vinaigrette and chopped cilantro. Season with salt and pepper.
- Divide the quinoa among 6 bowls and top each with the beans, nuts, salsa, sour cream, avocado and radish in neat piles or rows. Drizzle each bowl with a little more vinaigrette. Garnish with cilantro leaves.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 409 |
| Total Fat | 28 g |
| Saturated Fat | 5 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 7 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 5 mg |
| Sodium | 356 mg |