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Vegetarian Quinoa Mexican Bowls with Creamy Avocado Sauce

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Ingredients

1 cup quinoa

1 3/4 cups water + 1 tsp Shirley J Vegetarian Chicken Bouillon (or 1 3/4 cups vegetable broth)

1/2 cup diced onion

1 (4 oz) can diced green chiles

1/2 cup diced red bell pepper

2 tsp minced garlic

1 (14 oz) can black beans, rinsed and drained

Salt and pepper

Avocado Sauce

2 ripe avocados, halved and scooped out

1 tsp garlic

2 tsp olive oil

1 tsp fresh lime juice

1 Tbsp minced cilantro

2 small roma tomatoes, diced

1/4 tsp to about 1/2 tsp salt (start with 1/4 and if it needs more add more)

1/4 tsp black pepper

Instructions

Combine the water, bouillon, quinoa, onion, green chiles, red bell pepper, garlic and black beans in the slow cooker.

Cover and cook on HIGH for 2 hours (cook times vary with each slow cooker but mine cooked in exactly 2 hours)

Remove lid and fluff with a fork.  Salt and pepper to taste.

In a bowl, combine the avocado, garlic, oil, lime juice and cilantro. 

Using a fork or potato masher, mash the avocado mixture until creamy.  Add in tomatoes and salt and pepper.

Spoon quinoa into bowls and top with a generous portion of the avocados.  Enjoy!

Recipe by: 365days of crock pot

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