Mexican Quinoa Bowl
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
1 medium tomato diced
1⁄4 cup frozen corn kernels defrosted
1⁄2 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
1⁄2 tin of black beans (400g tin) drained & rinsed (remainder can be frozen)
1⁄2 cup (90g) pre-cooked quinoa cooked according to packet directions
2 cups (60g) rocket
1⁄2 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
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.
Toss beans with quinoa, remaining lime juice and season with salt and pepper.
Divide rocket, tomato mixture and quinoa mixture between serving bowls.
Top with avocado, yogurt, chia seeds and remaining coriander leaves and serve with toasted tortilla.
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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