BUTTERNUT SQUASH AND BLACK BEANS IN A MOLE POBLANO SAUCE
Often referred to as the national dish of Mexico, Mole Poblano is loved around the world. We make our sauce with traditional ingredients such as raw organic cacao powder, ancho chiles, cinnamon, coriander and cumin.
- Loaded with butternut squash, tomato and corn
- High protein, gluten-free quinoa and black beans
- Raw cacao is a high source of antioxidants, magnesium and iron
- 4-year shelf life
- Nutritional Info
Really delicious. My other favorite with Thai curry.
I definitely enjoyed this. I added some hot sauce and that made for a delicious meal.
I have now tried all of the meals offered this one along with the Thai curry are my favorites. Great flavors and re-hydrated well.
What a great flavor! I am definitely bringing this one on my trip. It will slip right into my bear can.
The flavors in the Mexican Quinoa Bowl were mild, but tasty.
Five Stars! Took the Mexican Quinoa and ate in a tortilla with avocado and hot sauce. Only complaint is that I had to share it with my campmates, next time I'll have to order more.
Mexican Quinoa Bowl
INGREDIENTS: (notice how many you can pronounce!)
Quinoa, Dried Black Beans, Winter Squash, Corn, Onion, Dried Butternut Squash, Dried Tomato Flakes, Poblano Pepper, Agave, Grapeseed Oil, Garlic, Cacao Powder, Sesame Seeds, Sea Salt, Cumin, Cinnamon, Ancho Chili Powder, Coriander, Fennel Seed, Dried Scallion, Dried Cilantro, Mexican Oregano
Mexican Quinoa Bowl DirectionsX Tear pouch open and REMOVE oxygen absorber.
X SINGLE SERVING Add a little less than one cup (225ML) of BOILING (yes, boiling) water to bag.
X DOUBLE SERVING Add a little less than two cups (450ML) of BOILING (yes, boiling) water to bag.
X STIR and reseal. HANG OUT for 15 minutes. Think about how big the universe is.
X OPEN. STIR AGAIN. EAT. SMILE.
X Rehydration will take LONGER at higher altitudes.