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!

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