Meal Kit

Cuban-Style Quinoa Bowl

with avocado, beans, and cilantro vinaigrette

Prep & Cook Time: 25-35 min.

Cook Within: 4 days

Difficulty Level: Intermediate

Spice Level: Medium

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
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.

In Your Box (serves 2)

  • ¾ cup Quinoa
  • 1 Avocado
  • 8 oz. Black Beans
  • 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.

  • Nutrition (per serving)

  • Calories
    620
  • Carbohydrates
    80g
  • Fat
    31g
  • Protein
    17g
  • Sodium
    1370mg

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

  • Meatlovers! If using protein, pat dry and cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using chicken breasts, on a clean cutting board, cut into 1” dice. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, cook until shrimp reaches minimum internal temperature, 2-3 minutes per side. If using steak strips, separate into a single layer and coarsely chop. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to quinoa as desired.

  1. 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. 2

    Prepare the Ingredients

    Zest, halve, and juice lime.

    Mince cilantro (no need to stem).

    Drain black beans.

    Halve tomatoes.

    Mince garlic.

    Stem poblano pepper, 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. 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.

  4. 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 poblano pepper and stir occasionally until softened, 3-5 minutes.

    Add black 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. 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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