MEXICAN QUINOA BOWL FOR YOU AND A MATE
Prep: 10 mins Cook: 10 mins Serves: 2
2 corn tortillas 250 ml (1 cup) vegetable stock or water 100g (1/4 cup) quinoa, rinsed 3 tomatoes, diced 1 large corn cob, husk and silk removed, kernels shaved off using a knife 2 jalapeño chillies, finely diced 1 white onion, finely diced 1 handful of coriander leaves, roughly chopped 1 lime Sea salt and freshly ground black pepper 2 teaspoons olive oil, plus extra for dressing 1 handful of watercress 100g (1/2 cup) canned black beans, rinsed and drained 1 large avocado, peeled, halved and destoned 2 tablespoons Greek yoghurt Chia seeds, to serve
1 Preheat the oven to 190°C. Bake the corn tortillas on the oven rack for 5 minutes, or until crisp. Set aside.
2 Bring the vegetable stock or water to the boil in a saucepan over high heat. Add the quinoa, lower the heat and simmer, covered, for 10 minutes. Turn off the heat and leave it covered for another 10 minutes.
3 Meanwhile, place the tomato, shaved corn, jalapeño, onion, half of the coriander and the juice of 1/2 a lime in a mixing bowl. Season with salt and pepper to taste, add the olive oil and mix well.
4 Place the watercress in a bowl and add a little extra olive oil, salt and a squeeze of lime juice to taste.
5 Season the cooked quinoa lightly with salt and olive oil. Divide between two bowls. Season the black beans with salt and a squeeze of lime juice and divide between the bowls. Add the tomato mixture to each bowl and top with the avocado halves and yoghurt. Add the watercress and finish with a crispy corn tortilla, a sprinkling of chia seeds and the remaining coriander.