Recipes for Frozen Quinoa Black Bean Bowl

Ingredients

• 2 cups frozen quinoa black bean bowl (past its expiration date but still safe to consume)
• 1 tablespoon vegetable oil
• 1 small onion, diced
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat vegetable oil in a large skillet or wok over medium heat.
2. Add diced onion and sliced bell pepper to the skillet and cook until softened, about 5 minutes.
3. Add minced garlic, cumin, chili powder, salt, and pepper. Stir well to combine.
4. Add the frozen quinoa black bean bowl to the skillet and stir-fry for 8-10 minutes until heated through.
5. Remove from heat and garnish with fresh cilantro.
6. Serve hot and enjoy!

Ingredients

• 2 cups frozen quinoa black bean bowl
• 1 cup mixed vegetables (e.g. bell peppers, zucchini, onion)
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a baking sheet, toss the mixed vegetables with olive oil, cumin, paprika, salt, and pepper.
3. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
4. While the vegetables are roasting, heat the frozen quinoa black bean bowl according to the package instructions.
5. Once the vegetables and quinoa black bean bowl are ready, divide the quinoa black bean bowl into serving bowls.
6. Top the quinoa black bean bowl with the roasted vegetables.
7. Serve hot and enjoy!

Ingredients

• 2 cups frozen quinoa black bean bowl (past its expiration date but still safe to consume)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Thaw the frozen quinoa black bean bowl in the refrigerator overnight.
2. In a large bowl, combine the thawed quinoa black bean bowl, cherry tomatoes, cucumber, red onion, and fresh parsley.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss to combine.
5. Refrigerate for at least 1 hour to allow the flavors to meld together.
6. Serve chilled and enjoy!

Ingredients

• 2 cups frozen quinoa black bean bowl
• 8 corn tortillas
• 1 cup enchilada sauce
• 1 cup shredded cheese
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the frozen quinoa black bean bowl over medium heat until thawed.
3. Warm the corn tortillas in a separate skillet until soft and pliable.
4. Spread a spoonful of enchilada sauce onto each tortilla.
5. Divide the quinoa black bean mixture among the tortillas, roll them up, and place them seam side down in a baking dish.
6. Pour the remaining enchilada sauce over the rolled tortillas.
7. Sprinkle the shredded cheese evenly on top of the enchiladas.
8. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes.
10. Garnish with diced tomatoes and chopped cilantro before serving.