Mexican Quinoa Bowl with Black Beans and Avocado Lime Dressing
Quinoa and black bean bowl mixed with sweetcorn and diced pepper, dressed with avocado, lime juice, olive oil, coriander.
- 150 g quinoa
- 200 g black beans
- 150 g sweetcorn
- 1 medium red pepper
- ½ medium red onion
- 1 ripe avocado
- 1 whole lime
- 15 g coriander
- 2 tbsp olive oil
- 1 tsp cumin powder
- ½ tsp chilli powder
- salt
- black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Rinse the quinoa thoroughly and cook according to packet instructions (usually 1 part quinoa to 2 parts water, simmered for 15 minutes).
- Step 2
While the quinoa is cooking, prepare the vegetables. Deseed and dice the red pepper. Finely dice the red onion.
- Step 3
Drain and rinse the black beans and sweetcorn.
- Step 4
In a bowl, combine the diced red pepper, diced red onion, black beans, and sweetcorn. Add 1 tbsp olive oil, cumin powder, chilli powder, salt, and pepper. Toss to combine.
- Step 5
Make the avocado lime dressing. Halve the avocado, remove the stone, and scoop the flesh into a small bowl. Add the juice of half a lime, 1 tbsp olive oil, a pinch of salt, and a splash of water. Mash with a fork until smooth and creamy. Add more lime juice or water to reach desired consistency.
- Step 6
Finely chop the coriander.
- Step 7
Once the quinoa is cooked, fluff it with a fork. Season with salt and pepper.
- Step 8
To assemble, divide the cooked quinoa between two bowls. Top with the seasoned black bean and vegetable mixture. Drizzle generously with the avocado lime dressing. Scatter with chopped coriander.
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