Serrano Bowl | Recipes | Moore Family Center | Oregon State University
Ingredients - 2 cups cooked quinoa, warmed - 2 cups cooked brown rice, warmed - 2 cups canned black beans, drained and rinsed - 1 cup diced pineapple - 2 cups
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Cooking tools:
- Chef's knife
- Cutting board
- Colander
- Pan
- Stove
- Measuring cup
- Measuring spoon
- Serving bowl
- Spoon
Ingredients
- 2 cups cooked quinoa, warmed
- 2 cups cooked brown rice, warmed
- 2 cups canned black beans, drained and rinsed
- 1 cup diced pineapple
- 2 cups diced red bell pepper
- 1 avocado sliced
- 1/2 of a jicama sliced into sticks
- 1/4 cup almonds
- 1 lime, quartered
- 2 cups grilled chicken, diced
- 1/2 papaya diced
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