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Luke Zocchi

Mexican Quinoa Bowl

Luke Zocchi
PREP 15 MIN
COOK  2 MIN

Fuel your afternoons (and a bit of workplace envy) with this quick, flavor-packed lunch bowl. It's another instant favorite adapted from Luke's The A-List Diet & Fitness Plan.

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Number of servings
2
Ingredients

1 medium tomato diced

14 cup frozen corn kernels defrosted

12 small red onion finely diced

2 jalapeño chillies or other chilli, finely diced

4 sprigs of fresh coriander roughly chopped

2 tbs lime juice or lemon

salt & pepper, to taste

12 tin of black beans (400g tin) drained & rinsed (remainder can be frozen)

12 cup (90g) pre-cooked quinoa cooked according to packet directions

2 cups (60g) rocket

12 avocado (medium, 240g) cut in half

2 tbs Greek yogurt (or dairy-free alternative)

1 tsp chia seeds

1 corn tortilla, small (25g) (or wheat) toasted

Methodbased on 2 servings
1

Place tomato, corn, onion, jalapeno, most of the coriander (reserving some to serve) and half the lime juice in a mixing bowl. Season with salt and pepper to taste and mix well.

2

Toss beans with quinoa, remaining lime juice and season with salt and pepper.

3

Divide rocket, tomato mixture and quinoa mixture between serving bowls.

4

Top with avocado, yogurt, chia seeds and remaining coriander leaves and serve with toasted tortilla.

Nutritional Informationper serving

Energy (kJ)

1436 kJ / 344 cals

Protein

13.1 g

Fat

14.4 g

Sat. Fat

3.7 g

Carbs

31 g

Sugar

8.8 g

Fiber

17.1 g

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