All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top._
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
Cook the Quinoa
Bring a small pot with quinoa, 1½ cups 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 (no need to stem).
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. Cut into ¼" slice.
Stem poblano pepper, seed, halve lengthwise, and slice into ½” wide strips. Wash hands and cutting board after prepping.
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.
Cook the Black Beans
Place a medium non-stick pan over medium heat. Add 1 Tbsp. olive oil and remaining garlic to hot pan. Stir until fragrant, 30-60 seconds.
Add poblano pepper and stir occasionally until softened, xx-yy minutes.
Add black beans, ¼ cup water, and taco seasoning and bring to a boil. Lower to a simmer, cover, and cook until heated through, 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.
If using protein, place on top of quinoa.
Drizzle vinaigrette over top and squeeze lime quarters over to taste. Bon appétit!
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