Ingredients
- null 1 cup RiceSelect® Tri-Color Quinoa
- null 2 Tbsp canola oil
- null 2 cans (14 oz each) unripe, green or young jackfruit in brine, drained, rinsed and shredded
- null 1 small onion, diced
- null 2 cloves garlic, minced
- null 1 tsp ground cumin
- null ¼ tsp salt
- null ¼ tsp pepper
- null 1 cup barbecue sauce
- null ½ cup pineapple juice
- null 2 chipotle peppers in adobo sauce, finely chopped
- null 2 Tbsp fresh cilantro, finely chopped
- null 1 can (15 oz) black beans, drained and rinsed
- null 1 ripe avocado, halved, pitted, peeled and sliced
- null 1 cup lettuce, shredded
- null 4 radishes, thinly sliced
- null ⅓ cup cotija cheese, crumbled
- null 4 lime wedges, for serving
Instructions
- Prepare quinoa according to package directions.
- Meanwhile, heat oil in large skillet set over medium-high heat; cook jackfruit for 3 to 5 minutes or until starting to brown around edges. Stir in onion, garlic, cumin, salt and pepper; cook for 2 to 3 minutes or until slightly softened.
- Stir in barbecue sauce, pineapple juice and chipotle peppers; bring to boil. Reduce heat to medium-low; cook for 8 to 10 minutes or until sauce is thickened. Stir in cilantro.
- Divide quinoa among 4 bowls. Top with jackfruit mixture, beans, avocado, lettuce and radishes. Sprinkle with cheese. Serve with lime wedges.