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Spicy Mexican quinoa bowl (v)

A delicious bowl-based meal that is packed with flavour.
Serves 2.

Author: Bite-sized thoughts.

Original post (with pictures) here.

3/4 cup uncooked quinoa
1-1/2 cups water
1 tbsp + 1 tbsp lemon juice (or lime juice)
2 tsp dried paprika
1 tsp dried coriander
1 cup cooked mixed beans of choice (kidney and black beans work particularly well)
1/2 cup sweetcorn kernels
1 large red or yellow pepper, sliced
1 cup kale leaves
Sriracha or other hot sauce, for serving
Fresh mint and/or coriander leaves, for serving

1. Combine the quinoa, water, 1 tablespoon lemon juice, paprika and dried coriander in a saucepan. Cover and bring to simmering point. Reduce heat to low and allow to cook for 12 - 15 minutes, covered and without stirring, until most of the water has evaporated.
2. Add the other tablespoon of lemon juice and the beans, corn, pepper and kale. Cook, covered, over low heat for a further 5 to 10 minutes, stirring occasionally.
3. Serve with sriracha and mint / coriander.