Mexican style quinoa and black bean bowl

Mexican style quinoa and black bean bowl

Ingredients

serves 2
  • •80g quinoa
  • •1 pepper, chopped
  • •150g cherry tomatoes, chopped
  • •1 400g can black beans, drained and rinsed
  • •1 garlic clove, minced
  • •1 tbsp olive oil
  • •½ tsp smoked paprika
  • •½ tsp cumin
  • •½ tsp turmeric
  • •¼ tsp ground coriander
  • •¼ tsp chilli powder
  • •¼ tsp sea salt, to taste
  • •Juice of ½ lime
  • •1 tbsp extra virgin olive oil
  • •Handful fresh coriander, chopped
  • •½ avocado, sliced (optional)

Directions

Cooking mode
  1. 1. Rinse and cook the quinoa.
  2. 2. In a large pan, heat the olive oil over medium heat. Add the garlic and cook for 30 seconds. Add the pepper and cook for 5 minutes. Stir in the spices and continue to cook until the pepper starts to soften. Add the black beans and tomatoes and cook for a few more minutes, until heated through.
  3. 3. In a large bowl, add the quinoa and veggies. Mix well, then stir in the lime juice, coriander and extra virgin olive oil. Serve topped with avocado slices.
Baker Beanie Author

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