As our relations thaw, we'll probably see more Cuban food in places around you. And that's a very, very good thing; their cuisine is delicious. This quinoa bowl may not exactly be straight outta Havana, but it brings the flavors and spirit right into your kitchen. Quinoa and beans are topped with juicy tomatoes and rich avocado, flavored with a zesty lime and cilantro dressing. It all comes together for a meal you'll be glad you didn't embargo.
Bring a small pot with quinoa, 1 cup water, vegetable base, ¼ tsp. salt, and a pinch of pepper to a boil over high heat.
Cover and reduce heat to medium-low. Cook until tender, 14-16 minutes.
Remove from burner. Set aside covered.
While quinoa cooks, prepare ingredients.
Prepare the Ingredients
Zest and halve lime. Quarter one half and juice remaining half.
Mince cilantro, stems and leaves.
Peel and halve shallot. Cut into ¼" dice.
Drain black beans.
Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon and slice thinly.
Core tomato and cut into ¼" dice.
Make the Cilantro Vinaigrette
In a mixing bowl, combine 2 Tbsp. lime juice, 1 Tbsp. olive oil, cilantro, 1 tsp. lime zest, half the garlic (reserve remaining for black beans), ¼ tsp. salt, and a pinch of pepper.
Cook the Black Beans
Place a medium pan over medium heat. Add 1 Tbsp. olive oil and shallot to hot pan. Stir often until softened, 1-2 minutes.
Add remaining garlic and cook, 1 minute.
Add black beans, ¼ cup water, and taco seasoning and bring to a boil.
Lower to a simmer, cover, and cook 5 minutes.
Season with a pinch of salt. Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, placing quinoa in a bowl and topping with black beans, avocado and tomatoes. Drizzle vinaigrette over top and squeeze lime quarters over plate, if desired. Bon appétit!