DAS DRCM200, Instruction Manual & Recipe Manual, Page: 25 / 69

∙ 24 ∙
¾ cup quinoa
½ cup canned black beans
1½ cups chicken or vegetable broth
¼ cup pico de gallo or salsa
½ sliced avocado
¼ cup shredded cheese
¼ cup corn
½ tbsp taco seasoning (cayenne,
cumin, coriander, paprika)
sour cream, optional
½ lime, juiced
tsp sea salt
Ingredients:
Quinoa
Taco BOwl
1.
Add quinoa and broth to the Rice Cooker. Cook for 20 minutes. Rinse
and drain the black beans and add them to the Rice Cooker with the taco
seasoning mix, lime, and sea salt.
2.
Serve in a bowl topped with shredded cheese, sliced avocado, corn, and
pico de gallo or salsa. Garnish with a drizzle of sour cream, if desired.
Directions:
¹
8
/