Ingredients
- 2 cups cooked Quinoa
- 1 can Black Beans (drained and rinsed) or use dry black beans (soaked and cooked)
- 3 limes
- 1 bunch cilantro, washed, stemmed and chopped
- 1 head Leaf Lettuce
- 1 Red Pepper, washed seeded and chopped
- 2 cups Tomatoes, washed and chopped
- 2 cloves Garlic, peeled and minced
- 1 cup chopped Red Onion
- 2 Avocados
- 1/4 tsp Paprika
- Salt and Pepper to taste
Main Course
Mexican
Gluten-Free
Method
This vibrant and wholesome quinoa bowl combines sautéed black beans, fresh guacamole, and colourful veggies, making it a perfect plant-based meal packed with flavour and nutrients.
1. Cook the quinoa according to the package directions. Let the cooked quinoa cool slightly.
2. Saute the onions, garlic, peppers for 3-5 minutes minutes in a touch of cooking oil. Add the black beans, paprika and a pinch of salt cook for 5-7 minutes. Add the juice of 1 lime, 1/2 cup chopped cilantro. Stir to combine and season with salt and pepper to taste.
3. Make guacamole. Remove the ripe fruit from two avocados, add to a bowl. Using a fork, mash the avocados until smooth. Add 1/4 cup chopped red onion, 1 clove of garlic, grated, pressed or chopped fine, juice from 1 lime, a pinch of salt and some diced cilantro. Stir and adjust with salt/lime as needed.
4. To serve, divide the quinoa between bowls then add the spinach, black bean mix, and the chopped tomatoes. Top with guacamole.
5. Season with additional lime juice or salt and pepper, top with chopped cilantro. Enjoy!
Feel free to add/sub other veggies, chopped mango, or use a different grain. There are so many variations!
