Mexican food can have a bit of a bad rap for being a fairly ‘unhealthy’ cuisine, and I’m sure many people just think of burritos when the they think of Mexican. But it’s so much more that beans and rice wrapped in a tortilla! Mexican food is full of fresh, delicious, and colourful flavours and ingredients – and you can’t really go wrong with smoky beans, hearty quinoa and chunky avocado, now can you?
Mexican Quinoa Bowl
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Ingredients
- FOR THE BLACK BEANS
- 1 can of black beans (drained and rinsed)
- 1 tsp cumin
- 1 tsp paprika
- 1⁄2 tsp garlic granules or powder
- 1⁄4 tsp chilli powder
- Pinch of salt
- FOR THE VEGGIES
- 1 red pepper (de-seeded and sliced)
- 1 green pepper (de-seeded and sliced)
- 1 white onion (sliced)
- Pinch of salt
- FOR THE QUINOA
- 250g quinoa
- 450ml water
- Pinch of salt
- FOR THE PICO DE GALLO
- 3 tomatoes (diced, save 1 tbsp for the avocado)
- 1 tablespoon of red onion (diced)
- Handful of fresh coriander (chopped)
- Juice from 1⁄2 lime
- FOR THE CHUNKY AVOCADO
- 1 avocado
- Juice from 1⁄2 lime
- 1 tbsp red onion (diced)
- 1 tbsp tomato (chopped)
Instructions
Prepare the Pico de Gallo and chunky avocado separately, by combining the ingredients. Set aside.
In a deep saucepan on a medium heat, add quinoa and water. Season with salt and let simmer for approx. 15 minutes, stirring occasionally.
After 5 minutes, on a medium heat in a separate saucepan, add a drizzle of olive oil and begin sautéing the red and green peppers, and white onion. Season with salt.
Meanwhile in a third saucepan, add a drizzle of olive oil before adding the black beans followed by cumin, paprika, garlic, and chilli powder. Season with salt and combine. Stir occasionally, and cook for approx. 10 minutes.
Once the quinoa is cooked, add to plate along with black beans and vegetables.
Top with the chunky avocado and Pico de Galo.
