- 2-1/2 c. vegetable broth
- 1 ea. 19 oz. can black beans
- 1 c. quinoa
- 1 ea. Avocados From Mexico, half diced and half thinly sliced
- 1 ea. large tomato, diced
- 1 ea. small onion, diced
- 1 ea. medium carrot, diced into cubes
- 1 ea. celery stalk, diced into cubes
- 1 ea. bay leaf
- 1/2 ea. green bell pepper, diced
- 1/4 c. cilantro
- 1 T. olive oil
- 1 t. cumin
- Salt and pepper to taste
- On medium-high heat, add olive oil to a heavy-bottomed pot and sauté pepper, onion, carrot and celery until softened. Add bay leaf and cumin and let seasonings mingle for approximately 1 minute while stirring.
- Add can of black beans, half cup of the vegetable broth and salt and pepper to taste. Bring to a boil and then turn the temperature down and let simmer for approximately 30 minutes or until consistency is thick. Taste for seasoning after 20 minutes and adjust as needed. Then add half the diced avocado, gently stirring.
- While beans are cooking, prepare the quinoa, with vegetable broth, according to package instructions.
- Once quinoa and beans are cooked, assemble 4 bowls. Evenly distribute quinoa between all 4 bowls, then do the same with black beans, tomato and cilantro. Top each bowl with slices of avocado and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!