Photo by Mikhail Nilov on Pexels
Mexican Quinoa Bowl with Black Beans, Corn & Avocado Lime Dressing
Mexican-style quinoa bowl with cooked quinoa, black beans, sweetcorn, peppers, onion, and a lime, avocado, olive oil dressing.
- 100 g quinoa
- 240 g tinned black beans, drained
- 150 g sweetcorn kernels
- 150 g red bell pepper
- 150 g avocado
- 40 ml lime juice
- 15 g coriander leaves, fresh
- 50 g red onion
- 3 tbsp extra virgin olive oil
- 3 g cumin powder
- 3 g sea salt
- 2 g chilli powder
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Rinse the quinoa under cold water. Bring 200ml of water to a boil in a saucepan, add the quinoa, reduce heat to low, and simmer covered for 15 minutes until water is absorbed.
- Step 2
Step 2: While the quinoa cooks, dice the red bell pepper and finely slice the red onion.
- Step 3
Step 3: In a small bowl, mash the avocado with a fork. Whisk in the lime juice, olive oil, sea salt, and chilli powder to create the dressing.
- Step 4
Step 4: In a large bowl, combine the cooked quinoa, black beans, sweetcorn, diced red pepper, and sliced red onion.
- Step 5
Step 5: Add the cumin powder and mix well.
- Step 6
Step 6: Divide the quinoa mixture between two bowls.
- Step 7
Step 7: Top each bowl with a generous dollop of avocado lime dressing and garnish with fresh coriander leaves.
- Step 8
Step 8: Serve immediately.
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