Quinoa Bowls

 

When I make a batch of quinoa for a recipe*, it often means there's leftovers in the fridge that need to be used some other way. The inspiration for deciding on Quinoa Bowls came from a languishing avocado along from seeing recipes for pasta salad with a Mexican flavor. (That day I decided to go with Italian seasonings.) It also used one of the containers of sofritos (made several months ago) still in the freezer. I liked this combination which, as a nice bonus, kept my belly feeling full for our entire temple shift.

Heat some oil in a frying pan; add the sofritos and quinoa. Stir in some black beans and corn. Heat through. Spoon into a bowl and top with desired condiments. We used cheddar cheese, tomatoes, avocado, black olives, salsa and sour cream. Enjoy!

Of course, these toppings work well over rice also. This time instead of spooning on sour cream and salsa separately, I used the last bit of some dip in the refrigerator and quite enjoyed it.

*This week it was as a side dish for our plain leftover chicken breasts topped with leftover Pineapple Sauce.