Meal Kit
Cuban-Style Avocado and Quinoa Bowl
with black beans and cilantro vinaigrette
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 4 days
Chef
Nigel Palmer
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.
In Your Box (serves 2)
- 1 Avocado
- 8 oz. Black Beans
- ¾ cup Quinoa
- 4 oz. Grape Tomatoes
- 1 Poblano Pepper
- 1 Lime
- 2 tsp. Vegetable Broth Concentrate
- ¼ oz. Cilantro
- 2 Garlic Cloves
- 2 tsp. Taco Seasoning
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.
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Nutrition (per serving) zPaLQJ3v
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Calories620
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Carbohydrates79g
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Net Carbs58g
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Fat31g
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Protein17g
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Sodium1490mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
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
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side. If using sliced pork, pat dry, coarsely chop, then separate pieces. Stir occasionally until pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to quinoa bowl as desired.
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1 Cook the Quinoa
Bring a small pot with quinoa, 11/2 cups water, vegetable base, 1/4 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, continue recipe. -
2 Prepare the Ingredients
Zest, halve, and juice lime.
Mince cilantro (no need to stem).Drain beans.Halve tomatoes.Mince garlic.Stem poblano, seed, halve lengthwise, and slice into 1/2” 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. -
3 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 bean mixture), 1/4 tsp. salt, and a pinch of pepper. Set aside.
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4 Cook the Bean Mixture
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 poblanos (to taste) and stir occasionally until softened, 3-5 minutes.Add beans, 1/4 cup water, taco seasoning, 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. -
5 Prepare Avocado and Finish Dish
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.
Plate dish as pictured on front of card, topping quinoa with bean mixture, avocado, and tomatoes. Drizzle cilantro vinaigrette over dish. Bon appétit!
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