One Pan Mexican Quinoa and Black Bean Bowl

This is my new favourite dinner that I could eat every day for a month and not tire of.  You will desperately hope there will be enough for leftovers for lunch!  This recipe is full of veggies, black beans and quinoa so it delivers plenty of fibre and plant based protein which is a winner, plus it tastes amazing. It can be served in multiple ways - in a bowl with different toppings, in a wrap, or as a side.

This recipe was inspired by Marin Mama Cooks but I’ve slightly tweaked the ingredients. I hope you enjoy it as much as me!

Serves: 6-8

Prep time: 15 minutes

Cooking time: 25 minutes

Ingredients:

• 1 tablespoon olive oil

• 2 cloves garlic, finely chopped or minced

• ½ red chilli - sliced (seeds removed if you don’t like too much spice)

• 1 cup well-rinsed tri-colour quinoa

• 1 ¼ cups chicken or vegetable stock

• 1 can rinsed and drained black beans

• 1 can tinned diced tomatoes

• 1 handful chopped fresh cherry tomatoes

• 1 medium zucchini/courgette, diced

• 1 red capsicum/red pepper, diced

• ½ tsp chilli powder, 1 tsp cumin, 1 tsp coriander

• Pinch salt

• To serve: avocado, fresh coriander, fresh lime, Greek yoghurt, shredded cheese

Instructions:

1. Heat the olive oil in a large frypan over medium high heat.  Add the garlic and fresh chilli and cook for one minute stirring well.

2. Add in the chicken stock, quinoa, black beans, tinned tomatoes, zucchini/courgette, capsicum/red pepper, salt, and spices.  

3. Stir well, then bring to the boil.  Reduce heat, cover and leave to simmer for 20-25 minutes until cooked.

4. Stir through the lime juice and chopped coriander.  

5. Serve with a sprinkle of cheese and a dollop of greek yoghurt, or serve in a wrap (pictured below)