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 (30g) frozen corn kernels defrosted
1⁄2 small red onion finely diced
2 jalapeño chilli peppers or other chilli, finely diced
4 sprigs of fresh cilantro roughly chopped
2 tbs lime juice or lemon
salt & pepper, to taste
1⁄2 can of black beans (14 oz can) drained & rinsed (remainder can be frozen)
1⁄2 cup (90g) pre-cooked quinoa cooked according to packet directions
2 cups (60g) arugula
1⁄2 avocado (medium, 8.5 oz) cut in half
2 tbs Greek yogurt (or dairy-free alternative)
1 tsp chia seeds
1 small (1 oz) corn tortilla (or wheat) toasted
Place tomato, corn, onion, jalapeno, most of the cilantro (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 arugula, tomato mixture and quinoa mixture between serving bowls.
Top with avocado, yogurt, chia seeds and remaining cilantro leaves and serve with toasted tortilla.
Energy (kJ)
1319 kJ / 316 cals
Protein
13 g
Fat
11 g
Sat. Fat
2.5 g
Carbs
30.9 g
Sugar
8.6 g
Fiber
18.9 g
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