Method
- Prepare the grains: Start with cooked quinoa and rice. You can make them ahead or use pre-cooked packets to save time.½ cup cooked rice, ½ cup cooked quinoa
- Make the garlic yogurt sauce: In a small bowl, mix Greek yogurt, minced garlic, lime juice, chopped cilantro, salt, and pepper. Stir until smooth and creamy.2 tablespoons fresh cilantro, 2 teaspoons garlic, ½ cup Greek yogurt, salt
- Make the cilantro-lime vinaigrette: Blend or whisk together lime juice, agave (or honey), cilantro, garlic, salt, pepper, red pepper flakes, and olive oil until emulsified.½ cup fresh cilantro, 2 tablespoons lime juice, 1 teaspoon agave syrup, 1-2 teaspoons garlic cloves, ¼ teaspoon salt, pinch red pepper flakes, 2 tablespoons extra virgin olive oil, ¼ teaspoon black pepper
- Assemble the bowl: Divide the quinoa and rice between serving bowls. Add black beans, cherry tomatoes, corn, jalapeno, cabbage, cheese, and cilantro.¾ cup cherry/plum tomatoes, ½ cup grilled corn, ½ cup crumbled cotija, ½ can black beans
- Add toppings: Drizzle with garlic yogurt sauce or vinaigrette. Add more toppings if needed.
- Season and serve: Finish with salt, pepper, and a squeeze of lime juice. Serve right away while everything’s fresh and bright.
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Nutrition
Notes
Makes about 1-2 servings.