zesty quinoa and black bean bowl

mains, recipes, salads

Quino-what? Quinoa might be hard to pronounce but don’t let that keep you from giving it a try. This ancient grain turned superfood has definitely grown in popularity and can be a great gluten free option. We enjoy this recipe as a weekly staple because it is so easy to toss together and great on a budget. I love the subtle crunch of the quinoa and pumpkin seeds, the bright vegetables, and satisfying plant-based protein along with healthy omega fats. Inspired by the flavors of the US southwest, this Tex-Mex recipe is a comfort away from home.

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INGREDIENTS

240g black beans

200g quinoa

2 bell peppers, diced

1 medium red onion, diced

cherry tomatoes, halved

2-3 small avocados, cubed

pumpkin seeds

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SEASONING

olive oil

garlic salt

lime juice

cumin

red chili powder

cilantro

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METHOD

Prepare quinoa on stovetop based on package directions

On medium heat, sauté diced bell pepper and red onion

In a bowl, combine cooked quinoa, beans, grilled onion and peppers, cherry tomatoes and cubed avocado

Toss the above mixture with tablespoon olive oil, juice from one lime, sprinkle desired amount of garlic salt, a tablespoon of cumin and a dash of red chili pepper and fresh cilantro. Top with pumpkin seeds.

NOTES

If you are using dried beans, soak them the night before so they will be easier to cook and can help with bloating and gas. In the UK it can be difficult to find black beans, red kidney beans would make a good substitute.

All ingredients for the seasoning can be adjusted for personal taste and spice levels.

Have a delicious weekend!

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