Photo by Mikey Frost on Unsplash
Mexican Black Bean & Quinoa Bowl with Lime Crema
Quinoa and black bean bowl with sautéed peppers and onion, finished with lime crema whisked from soured cream.
- 100 g quinoa
- 400 g tinned black beans
- 150 g corn kernels
- 150 g red pepper
- 80 g red onion
- 2 whole lime
- 25 g fresh coriander
- 3 g cumin
- 2 g chilli powder
- 80 g soured cream
- 1 whole garlic clove
- 1 tbsp vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Rinse 100g quinoa under cold water. In a saucepan, bring 200ml water to a boil, add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the grains are tender. Fluff with a fork and set aside.
- Step 2
Drain and rinse 400g tinned black beans.
- Step 3
Dice the red pepper into 1cm pieces and finely dice the red onion.
- Step 4
Heat 15ml vegetable oil in a frying pan over medium heat. Add the diced red onion and cook for 2–3 minutes until softened.
- Step 5
Add the drained black beans, diced red pepper, 150g corn kernels, 3g cumin, and 2g chilli powder. Cook for 5–6 minutes, stirring occasionally, until the beans are warmed through and the spices are fragrant.
- Step 6
For the lime crema: mince 1 garlic clove. In a small bowl, whisk together 80g soured cream, juice of 1 lime, the minced garlic, and a pinch of salt until smooth.
- Step 7
Roughly chop 25g fresh coriander.
- Step 8
Divide the cooked quinoa between two bowls. Top each with the warm black bean and corn mixture.
- Step 9
Drizzle each bowl with the lime crema and garnish with fresh coriander and a lime wedge from the remaining lime.
- Step 10
Serve immediately.
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