Southwestern Quinoa Veggie Bowls
Ingredients
- 3 (3-oz) pouches boil-in-bag tricolor quinoa
- 1 large shallot, minced
- 1 Tbsp taco seasoning mix
- ½ cup vegan olive oil vinaigrette
- 2 tsp hot sauce
- 1 (16-oz) pkg spring mix
- 2 (8.8-oz) pkg cooked, peeled beets, cut into wedges
- 2 orange bell peppers, sliced
- ¾ cup crumbled Cotija cheese (or use feta cheese)
- ½ cup roasted, salted pepitas (pumpkin seeds)
Instructions
- Cook quinoa according to package directions; toss with shallot and taco seasoning in a bowl.
- Combine vinaigrette and hot sauce in a small bowl.
- Divide spring mix among 6 bowls. Top with quinoa, beets, bell peppers, cheese, and pepitas; drizzle with vinaigrette.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
432
|
432
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 15 | 15 |
| Carb (g) | 45 | 45 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 564 | 564 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
