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Mexican Bowl

This Mexican bowl has a very nutritious and traditional mix of herby quinoa with refried black beans, tomato jalapeño salsa and avocado mash, topped with mango salsa, coriander leaves, slices of jalapeño chilli and tortilla chips. Quinoa has a higher protein content than rice. It’s gluten-free and also rich in minerals, including calcium, making it a valuable cereal for vegans to eat.

Mexican Bowl

Serves: 2 | Dietary: Vegan and Gluten free

Prep Time: 45 minutes | Cook Time: 30 minutes

Ingredients

  • Herby quinoa (see recipe below)
  • Refried black beans (see recipe below)
  • Avocado mash (see recipe below)
  • Tomato salsa (see recipe below)
  • Mango salsa (see recipe below)
  • Handful of coriander leaves
  • 1 Jalapeño chilli, sliced
  • Tortilla chips

Method

  1. Assemble your bowl, referring to the picture, starting with the quinoa and refried beans, adding the avocado mash, salsas and toppings. Serve with a handful of tortilla chips.

Herby Quinoa

Ingredients

  • 1 tbsp sunflower oil
  • 100g quinoa
  • 225ml water
  • ½ a lemon, zest and juice
  • Pinch of salt
  • 20g cashews, roasted
  • 20g pumpkin seeds, roasted
  • Pinch of cayenne
  • ¼ tsp paprika
  • 2 tbsp fresh flat parsley, roughly chopped

Method

  1. Rinse the quinoa.
  2. Heat 1 tablespoon of sunflower oil in a saucepan and add the quinoa, stir, coating the grains in oil and stir-fry for a minute.
  3. Add to the quinoa the water, lemon juice and zest plus a pinch of salt. Simmer covered for about 15 minutes, until all the liquid is absorbed and the quinoa grain has burst.
  4. Turn the heat off keeping the lid on for a few minutes. Then fluff up the quinoa with a fork.
  5. Stir in the roasted cashews and pumpkin seeds, cayenne, paprika and parsley. Check for seasoning.

Tips: Red or black quinoa has a stronger flavour. It is delicious, but takes longer to cook and requires more water.

Frijoles Negros Refritos

Re-fried Black Beans

Ingredients

  • 1 tin black beans, drained
  • ½ onion, diced
  • 1 tbsp olive oil
  • 2 garlic cloves, peeled and finely chopped
  • 1 red chilli, deseeded and finely chopped
  • ½ tsp paprika
  • ½ tsp ground coriander
  • ¼ tsp ground cumin
  • ½ orange, juiced
  • ½ tbsp lime juice
  • Brown sugar to taste
  • Salt to taste

Method

  1. In a saucepan, fry the onion in the olive oil until soft.
  2. Add the garlic and chilli to the onion and fry until fragrant. Then add the paprika, coriander and cumin and quickly stir-fry.
  3. Add the drained black beans, orange and lime juice and cook gently until the beans begin to break down and the fruit juice has been absorbed. This will take about 30 minutes. Add a little water if the mix gets too thick and then taste. Add sugar and salt to taste.

Lime, Chilli, Coriander, Avocado Mash

Ingredients

  • 1 avocado
  • 1 lime, juiced
  • Handful coriander, chopped
  • 1 small green chilli, deseeded and chopped
  • ½ garlic clove
  • Pinch of salt

Method

  1. Peel the garlic, chop it then crush it with a pinch of salt to make a puree.
  2. Chop the avocado flesh roughly and mix with the lime juice, coriander, chilli, garlic and season to taste.

Tomato Jalapeño Salsa

Ingredients

  • 1 spring onion, sliced
  • 1 tbsp coriander, chopped
  • 2 tomatoes, diced
  • 1 jalapeño chilli, sliced
  • ½ lime, juice and zest
  • 1 tsp red wine vinegar
  • pinch of salt

Method

  1. Mix all the ingredients together and season to taste.

Mango Salsa

Ingredients

  • ½ mango, peeled and sliced
  • ½ red chilli, finely sliced
  • ½ lime, juiced

Method

  1. Mix all the ingredients together and season to taste.

Delicious food photography by Rob Wicks of Eat Pictures.

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Comments

Kate on 21st Apr 2018 said:

This sounds delicious. Do you have any idea how long would each of these individual salsas hold in a refrigerator? Can they be frozen?

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Demuths on 23rd Apr 2018 said:

They are best when fresh so it’s great if they are made just before you are ready to eat them. We wouldn’t recommend freezing them as they lose their freshness.

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