Skip the tortillas and layer your taco fillings onto protein-rich quinoa in this healthy vegetarian bowl dinner recipe.
Top with a dollop of yogurt or sour cream and a splash of your favorite hot sauce.
Reduce heat, cover and simmer until the water is absorbed, about 15 minutes.
Fluff with a fork and stir in cumin.
Partially cover and set aside.
Meanwhile, whisk 2 tablespoons oil, vinegar, salt and pepper in a large bowl.
Add cabbage and onion; toss to coat.
Heat the remaining 2 teaspoons oil in a medium skillet over medium heat.
Add poblano and cook, stirring, until softened, 2 to 3 minutes.
Stir in beans and chili powder; cook, stirring, until heated through, about 2 minutes more.
Top each portion with 3/4 cup cabbage salad and 2 tablespoons salsa.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
