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
You 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
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
Meat lovers! If using a protein, cook in medium non-stick pan with 2 tsp. olive oil before beans and poblano. If using steak strips or flank steak separate into a single layer and pat dry. Season with ¼ tsp. salt and a pinch of pepper. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. If using diced chicken, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Remove proteins to a plate before cooking beans. Add to quinoa as desired.
Cook the Quinoa
Rinse quinoa in a wire-mesh strainer. 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.
Once boiling, 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, halve, and juice lime.
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. Thinly slice.
Stem poblano pepper, seed, halve lengthwise, and slice into ½” strips. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Make the Cilantro Vinaigrette
In a mixing bowl, combine 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 and Poblano
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, 3-5 minutes.
Add black beans, ¼ cup water, seasoning blend, and a pinch of salt. Bring to a boil.
Once boiling, reduce heat to low. Cover, and stir occasionally until heated through, 4-5 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping quinoa with black beans, poblano, avocado, and tomatoes. Drizzle vinaigrette over bowl. Bon appétit!
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