Quinoa Burrito Bowl - Mexican

Quinoa Burrito Bowl - Mexican

Ingredients

  • Jiwa Organic Quinoa- 1 cup, cooked
  • Olive oil-¼ cup
  • Garlic- 1 tsp
  • Dried mint- 2 tbsp.
  • Lemons- 3-4
  • Onion-¼ cup
  • Tomato-¼ cup
  • Capsicum-¼ cup
  • Basil leaves- few
  • Tomato paste- 1 tbsp.
  • Mexican seasoning- 2 tbsp.
  • Red kidney beans- ½ cup, pressure cooked
  • Sweet corn- ½ cup, boiled
  • Mexican peppers- 2-3
  • Lettuce- few leaves, loosely torn
  • Cherry tomatoes- handful- halved
  • Avocado- 1
  • Salsa- 2 tbsp.
  • Paprika- to taste
  • Salt to taste

Method

  • In a pan, heat 1 tbsp. olive oil, add in 1 tsp of Garlic and toss. Add in 2 tbsp. of dried mint, and give it a quick mix.
  • Next add in a cup of Organic Cooked Quinoa, some salt and a generous squeeze of lemon. Cook for a minute or so.
  • Add the Organic Cooked Quinoa to a bowl and in the same pan add another spoon of oil.
  • Add in a quarter cup chopped onions, tomatoes, capsicum, some basil and sauté. Add in a generous spoonful of tomato paste, 2 tbsp. of Mexican all spice, and toss well.
  • Finally add in ½ cup cooked kidney beans, and season with some salt and paprika. If needed, add in a tbsp. of water.
  • When the beans are done, plate them next to the quinoa, and oil the pan for our next element- the sweet corn. In goes some oil again, just a bit this time- and then some basil, chilli flakes, and boiled sweet corn- about ½ a cup
  • Season with some salt, and roast on high flame. Also add some Mexican peppers in one corner of the pan to roast.
  • On the side, mix a quick salad - Some torn lettuce, sliced onions, halved cherry tomatoes, lemon juice, pinch of salt, and a crush of pepper.
  • Plate all the elements in a bowl.
  • Top with fresh salsa, some sliced avocado, and a lemon wedge!

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