This dish was inspired because some of my favorite foods are typical ingredients found in Mexican cuisine. Guacamole and beans are staples in my diet so this was one of my recent favorites that I made for dinner. Easy additions to this would be grilled chicken, steak or salmon for some extra protein. However, instead of rice I used quinoa to make sure I still got the nutrients that I needed. Both the beans and quinoa are enough protein for the veggie-only lovers.
Mexican Veggie Plate
Author: Tracey Lemle
Prep time:
Cook time:
Total time:
Serves: 1-2
Ingredients
- ¼ cup of quinoa, rinsed
- ½ avocado
- ½ cup of kale, chopped
- ⅓ can of black beans, drained & rinsed
- ⅓ cup of mushrooms, chopped (I used crimini but any will do)
- ⅓ small red onion, diced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon of fresh squeezed lemon juice
- Salt and pepper to taste
Instructions
- Take quinoa and ½ cup of water in a pot and bring to a boil, cover and let simmer for about 10 minutes
- Mash up avocado with ½ tablespoon of evoo, lemon juice and pinch of salt and set aside
- Sauté kale, black beans, mushrooms and red onion with remaining ½ tablespoon of evoo
- Plate quinoa, avocado mash & veggies and voila!