Tex-Mex Black Bean & Quinoa Bowl

Ingredients

• 1 ½ cups water
• 1 cup quinoa
• 1 teaspoon ground cumin
• 2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
• 2 tablespoons rice vinegar
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 4 ½ cups very thinly sliced cabbage (about 1/4 medium head)
• ½ cup finely chopped red onion
• 1 medium poblano pepper, chopped
• 1 15-ounce can black beans, rinsed
• 2 teaspoons chili powder
• 1 cup shredded sharp cheddar cheese
• ½ cup salsa

Directions

1. Bring water and quinoa to a boil in a medium saucepan. Reduce heat, cover and simmer until the water is absorbed, about 15 minutes. Fluff with a fork and stir in cumin. Partially cover and set aside.
2. Meanwhile, whisk 2 tablespoons oil, vinegar, salt and pepper in a large bowl. Add cabbage and onion; toss to coat.
3. Heat the remaining 2 teaspoons oil in a medium skillet over medium heat. Add poblano and cook, stirring, until softened, 2 to 3 minutes. Stir in beans and chili powder; cook, stirring, until heated through, about 2 minutes more. Remove from heat.
4. To serve, layer in each bowl: 3/4 cup quinoa, 1/2 cup bean mixture and 1/4 cup cheese. Top each portion with 3/4 cup cabbage salad and 2 tablespoons salsa.