Ingredients (serves 1)

• 300 g of quinoa (cooked)
• 1 clove of garlic
• ½ an avocado
• 20 g baby spinach
• 100 g of tinned kidney beans (drained and rinsed)
• 2 sprigs of coriander
• 2 tablespoons of water
• 1 egg
• Salt
• Pepper
• Olive oil for frying
• Coriander for garnishing
• Chilli sauce for serving


Utensils
Chopping board, knife, small pot with lid, wooden spoon, frying pan, spatula

Mexican Quinoa Bowl

Directions:

Difficulty: Easy
Time: 20 min. preparation
Nutritional values per serving: Calories approx. 711 / Protein 23g / Carbohydrate 62g / Fat 40g


1. Peel and press the garlic. Cut the avocado into slices and shred the baby spinach. Add the kidney beans, garlic clove, coriander sprigs and water to a pot and bring to the boil. Season with a dash of salt. Then simmer for around 5 minutes at a low heat.


2. Add the cooked quinoa and shredded spinach to the beans and season with a pinch of salt. Mix everything together and simmer over a low heat for around 2 minutes.


3. Warm the olive oil over a medium heat in a frying pan and fry the egg. Season the fried egg with salt and pepper.


4. Remove the garlic clove and coriander sprigs and place the quinoa mixture in a bowl. Garnish with the avocado slices, fried egg and the coriander leaves to taste. Serve with chilli sauce if you wish!

Notting Hill Cutlery set 30pcs 42x27x5cm
Notting Hill Cutlery set 30pcs 42x27x5cm
Notting Hill Cutlery set 30pcs 42x27x5cm
Artesano Original bowl
Artesano Original bowl
Artesano Original bowl
Textil Uni TREND Napkin weiss29S2 40x40cm
Textil Uni TREND Napkin weiss29S2 40x40cm
Textil Uni TREND Napkin weiss29S2 40x40cm