Spicy Rajas Quinoa Bowl
with Avocado & Crunchy Radish Slaw
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INGREDIENTS
- ¾ cup white quinoa
- 2 poblano peppers, cut into ½-inch thick strips
- 1 onion, thinly sliced
- 2 garlic cloves, sliced
- 1 oz chipotle pepper in adobo, roughly chopped
- 2 oz Treeline® Sour Cream
- 2 radishes, cut into matchsticks
- 1 carrot, peeled and cut into matchsticks
- 1 scallion, thinly sliced
- 1 lime, zested and juiced (divided)
- 1 avocado, peeled and sliced (pit removed)
- ¼ oz fresh cilantro, leaves and tender stems roughly chopped
- Salt*
- 1 tbsp vegetable oil*
- *Not included
- For full ingredient list, see Nutrition.
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INSTRUCTIONS
Add quinoa, 1 cup water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until the spirals burst and water is absorbed, 12 to 15 minutes.
Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add poblano pepper, onion, garlic, and a pinch of salt. Cover the pan and cook, stirring occasionally, until onions are translucent and peppers are browned and soft, 18 to 20 minutes. Add chipotle pepper, sour cream, and ¼ cup water. Turn off the heat and stir until the mixture thickens slightly, 1 to 2 minutes. Cover to keep warm. TIP: If you are sensitive to spice, use less of the chipotle peppers.
Add radish, carrot, scallion, lime juice, and a pinch of salt to a small bowl and stir to combine.
Add lime zest and a pinch of salt and pepper to the quinoa and sprinkle with salt and pepper and stir. Divide the lime quinoa between bowls. Top with spicy rajas, crunchy radish slaw, and avocado. Sprinkle with cilantro. Tuck in!
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