Mexican Quinoa Bowl

PREP 15 MIN COOK  2 MIN – 1 serving – multiply for extra people

 Fuel your afternoons with this quick, flavour-packed lunch bowl. It's another instant favourite.

INGREDIENTS

1 medium tomato diced

1⁄4 cup (30g) frozen corn kernels defrosted

1⁄4 white onion or red, finely diced

1 jalapeno chilli or other chilli, finely diced

1⁄4 bunch of fresh coriander (80g bunch) roughly chopped

1⁄8 cup lime juice 

salt & pepper, to taste

1⁄4 tin of black beans (400g tin) drained & rinsed

1⁄4 cup (45g) pre-cooked quinoa cooked according to packet directions

1 cup (30g) rocket 

1⁄4 avocado cut in half

1⁄2 tbs Greek yoghurt (or dairy-free alternative) 

1⁄2 tsp chia seeds 

1⁄2 small (25g) corn tortilla (or wheat) toasted

METHOD

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, yoghurt, chia seeds and remaining coriander leaves and serve with toasted tortillas.

NUTRITION

Energy (kJ) - 1432 kJ / 343 cals

Protein - 13.6 g

Fat - 13.6 g

Sat. Fat - 3.1 g

Carbs - 31.6 g

Sugar - 8.9 g

Fibre - 18.2 g