Mexican Fiesta Bowl

PREP: 20 minutes | COOK: 20 minutes | YIELD: 5 x 2-cup servings

This dish has everything to make a complete meal. And there are so many fresh flavors and textures that each bite is like a fiesta in your mouth. Arriba!

½ cup (120 ml) red quinoa

1 cup (240 ml) diced jicama

¼ cup (60 ml) diced red onion

½ cup (120 ml) coarsely chopped black olives

½ cup (120 ml) chopped cilantro

2 cups cooked, drained and rinsed or 1 x 15-oz (440 ml) BPA-free can black beans, drained and rinsed

1 avocado, diced

3 cups (710 ml) diced watermelon

1 jalapeo, seeds and ribs removed, finely diced

Juice of 1 lime

2 tsp (10 ml) avocado oil or extra virgin olive oil

2 tsp (10 ml) white balsamic vinegar

2 tsp (10 ml) honey, brown rice syrup or yacon syrup

½ tsp (2.5 ml) ground cumin

¼ tsp (1.25 ml) each sea salt and freshly ground black pepper

In a small saucepan, combine quinoa and 1 cup (240 ml) water and simmer, covered, until plumped up and all water is absorbed, about 15 minutes. Remove from heat and let sit for about 5 minutes. To a large bowl, add jicama and the rest of the ingredients up to and including jalapeo. Fluff quinoa with a fork and add to bowl.

In a small bowl, whisk together lime juice, avocado or olive oil, vinegar, honey or syrup, cumin, salt and pepper. Pour over the ingredients in the large bowl and toss to combine. Serve immediately.


Calories: 296 | Calories from Fat: 99 | Protein: 9 g | Carbs: 42 g | Total Fat: 11 g | Saturated Fat: 1.5 g | Trans Fat: 0 g | Fiber: 11 g | Sodium: 167 mg | Cholesterol: 0 mg