Cuban Avocado Black Bean Quinoa

with cilantro vinaigrette

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Vegetarian icon
A note about serious food allergies

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.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 1 Avocado
  • ½ cup Quinoa
  • 2 tsp. Vegetable Base
  • 1 Lime
  • ¼ oz. Cilantro
  • 1 Shallot
  • 15½ oz. Black Beans
  • 1 Roma Tomato
  • 1 Tbsp. Taco Seasoning
  • Nutrition (per serving)

  • Calories
    639
  • Carbohydrates
    76g
  • Fat
    29g
  • Protein
    20g
  • Sodium
    1571mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Medium Pan

Before You Cook

  • Step 1 - Cook the Quinoa
    1

    Cook the Quinoa

    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.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Zest and halve lime. Quarter one half and juice remaining half. Mince cilantro, stems and leaves. Mince garlic. 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.

  • Step 3 - Make the Cilantro Vinaigrette
    3

    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. Set aside.

  • Step 4 - Cook the Black Beans
    4

    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.

  • Step 5 - Finish the Dish
    5

    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!