20 ∙ recipes
Quinoa Taco Bowl
recipes ∙ 21
Directions
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.
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.
Ingredients
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
¹⁄8 tsp sea salt
Содержание DRCM100XX
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