RECIPE OF THE WEEK

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Burrito Grain Bowl

INGREDIENTS (makes 1 serving)

½ cup cooked quinoa
1 Tbsp. chopped cilantro
1 lime wedge
1 cup kale
1 tsp. olive oil
½ cup canned black beans, drained and rinsed
¼ cup chopped carrot
2 Tbsp. finely diced red onion
¼ tsp. cumin
Pinch of sea salt
¼ avocado, sliced
1 radish, sliced thin
2 Tbsp. pico de gallo or salsa

 

DIRECTIONS

  1. 1. Combine quinoa and cilantro in a bowl, squeeze the lime wedge over it, and mix well.
  2. 2. Place kale in a serving bowl and top with the cilantro-lime quinoa.
  3. 3. Heat oil in a nonstick skillet over medium heat, add beans, carrots, red onion, cumin, and salt; sauté for 5 to 6 minutes, until just tender. Add to the serving bowl with greens and quinoa.
  4. 4. Top with avocado, radish, and pico de gallo (we add chicken or lean beef too).

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