Smoky mushroom, black bean and quinoa bowl

Smoky mushroom, black bean and quinoa bowl

Ingredients

serves 2
  • •80g quinoa
  • •1 tbsp olive oil
  • •200g chestnut mushrooms, sliced
  • •80g sweetcorn
  • •½ tsp smoked paprika
  • •1 400g can black beans, drained and rinsed
  • •½ smoky red pepper sauce (see recipe)
  • •Small handful fresh coriander or parsley, chopped

Directions

Cooking mode
  1. 1. Rinse and cook the quinoa.
  2. 2. Prepare the smoky red pepper sauce.
  3. 3. In a large pan, heat the olive oil over medium heat. Add the mushrooms and cook for 5 minutes, until starting to brown. Stir in the smoked paprika.
  4. 4. Push the mushrooms to one side of the pan and add the sweetcorn. Cook for 2–3 minutes without stirring, until lightly charred. Push to the side and add the black beans. Cook for 2–3 minutes, until heated through.
  5. 5. Divide the quinoa between serving bowls and top with the mushrooms, sweetcorn and black beans. Drizzle with the red pepper sauce and top with fresh herbs.
Baker Beanie Author

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