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#Beginner

#45 minutes

#1 servings

Mexican Bowl


Ingredients

The base

100 g

60 gr

quinoa

2 tbsp

kidney beans (cooked, tinned)

2 tbsp

corn (cooked, tinned)

1/2

avocado

1/2

lime

5-6

cherry tomatoes

The topping

A few red onions

Fresh parsley

Cayenne pepper, coarsley ground

The salsa

75 g

chopped tomatoes

10 g

tomato paste

1

small onion, chopped

1

clove of garlic, pressed

3

cherry tomatoes

1

green jalapeno

Salt, pepper, smoked paprika powder, cayenne pepper


Preperation

Cook the quinoa according to the instructions.  

Meanwhile, heat a frying pan with a little oil and fry the planted.pulled chimichurri on medium heat. Reduce the heat after 5-6 minutes.  

Cut the avocado into strips and halve the cherry tomatoes. Remove the kidney beans and corn from the can and rinse briefly under cold water and drain.  

Arrange all the ingredients for the bowl one after the other and spread the salsa on top.

Garnish with a few onion slices, cherry tomatoes, avocado pieces, fresh parsley and cayenne pepper. Drizzle with lime to taste.


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