As far as I'm concerned, there are few combinations better than black beans and white rice.  But in more recent years, I've been substituting white rice for more filling and high fiber grains like red quinoa.  Quinoa is technically a seed, but regardless it's a healthy alternative and something that's motivated me to test out various flavors.  This specific one is something that I like to make quite often since I'm in the mood for mexican food any day of week, and it's also perfect with Cinco de Mayo right around the corner. Making a grain bowl is really simple and you definitely don't need a recipe.  Just pick a grain, protein, and fresh seasonal vegetables, then toss it into a bowl and mix it together.  Sometimes a dressing would be nice, but not always necessary. A quick and simple recipe that's perfect for any meal, especially one on the go.

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Mexican Grain Bowl makes about 4 bowls

1 cup of dry red quinoa

1 can of black beans

1 avocado

1 tomato, diced

1/4 large white onion, finely chopped

1/2 red onion, finely chopped

1 jalepeño, diced

1 black radish

3-4 sprigs of cilantro, chopped

1 lime, cut into wedges

Non-fat sour cream

Cook quinoa according to package instructions.  In a separate saucepan, heat black beans with white onions.  Let cool for 5-10 minutes. 

To plate dish, place a 1/4 cup of quinoa at the base of the bowl, then top each section of the bowl with black beans, tomatoes, red onions, jalepneo, avocado, radish, and cilantro.  Serve with a fresh lime juice and a dollop of sour cream.