Mexican quinoa bowl

October 30, 2018

 

After all the treats from various Halloween parties, let's nourish our body with a comforting, grounding bowl filled with goodness. And the best part: it only takes 15 minutes to throw together! Perfect for a busy evening when dinner needs to be on the table ASAP. 

 

In case you are new to the blog, welcome! As you will notice in many recipes, I never just cook a grain or a bean for one recipe. I prepare these in bigger batches for the week, so that then throwing together wholesome meals is quick and easy. So you will often find "cooked grains or beans" as one of the ingredients. Know that you can always interchange a grain or a bean. So if you have a recipe calling for quinoa, but you have millet in the fridge, by all means use that! For more tips on food prepping, click here

 

 

Preparation time: 15 minutes

Makes 1 serving: 

 

  • 1 Tbsp extra virgin olive oil 

  • 1/4 onion, thinly sliced

  • 1 tsp smoked paprika 

  • 1/2 tsp ground cumin

  • 1/4 tsp cayenne (optional)  

  • 1 medium tomato, chopped

  • 1/4 cup already cooked quinoa 

  • 1/4 cup frozen corn 

  • 1/4 cup already cooked black beans 

  • 1/4 cup water

  • 1 handful cilantro, finely chopped

  • 5 olives, de-stoned and chopped

  • 1/2 avocado, chopped 

  • sea salt and freshly ground black pepper

  • 1 lime cut in wedges

 

  1. Add the olive oil and onion to a big pan over medium heat. Stir for 4 minutes until slightly browned. 

  2. Add the paprika, cumin, and cayenne if using, and stir for 1 minute. 

  3. Add tomato, quinoa, corn, beans, and water, and cook for 4 minutes until warmed thoroughly. 

  4. Stir in cilantro, olives, and avocado. Season with salt and pepper, and serve with lime wedges. 

 

Happy Halloween recovery :-) 

 

 

 

 

 

 

 

 

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© 2019 Martina Zand