Mexican Quinoa Bowl

The last few weeks have been super busy and I have been slack about posting.  But I am back and today I am posting a recipe from my new favourite recipe book: Deliciously Ella.  I have wanted the Deliciously Ella recipe book for ages and FINALLY have it (thanks mom!).

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If you haven’t heard about Deliciously Ella (http://deliciouslyella.com), she is a food blogger and recipe book writer that makes gluten-free vegan food.  Although I will never become a gluten-free vegan, her food is delicious, wholesome and with a focus on unprocessed food, no added sugar and lots of fruit and vegetables.  Basically everything I like and what I think food should be.

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I made this Mexican Quinoa Bowl for Meat Free Monday.  It is the perfect weekday dinner: quick, easy and delicious.  Also, lets be honest, anything with guacamole is amazing! Of course, I did change the recipe a bit.  I added a bit of onion to the salsa and guacamole and some spices to the beans to add a bit more colour to the dish.

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I also didn’t make the cashew nut cheese, because firstly I didn’t have cashews or the time to soak them and secondly, there was no way I was going to convinced Doug that nuts can make cheese.  Don’t be afraid of the no meat, it is super filling thanks to the healthy fat filled avo and protein-rich quinoa and beans.

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Mexican Quinoa Bowl

Adapted from Deliciously Ella

Serves 2

Quinoa

  • 1/2 cup quinoa
  • 1 cup boiling water
  • 1/2 lemon, juiced
  • salt

Guacamole (this makes a large portion of guacamole because I am obsessed so feel free to use just 2 avos)

  • 3 avocados
  • 2 tomatoes, finely chopped
  • 1 chilli, deseeded and finely chopped
  • 2 limes, juice
  • 1/2 red onion, finely chopped
  • small handful of coriander, finely chopped
  • 1/2 tsp cayenne pepper
  • salt and pepper

Salsa

  • 3 tomatoes, finely chopped
  • 1 lime, juice
  • 1 Tbsp olive oil
  • 3 spring onions, finely chopped
  • salt and pepper

Black Beans (or in my case Red Kidney Beans because black beans are so hard to find at Pick ‘n Pay)

  • 1 tin black beans/red kidney beans, drained
  • 2 cloves garlic, crushed
  • 1/4 tsp ground coriander and ground cumin
  • olive oil
  • salt and pepper
  1. Put the quinoa in a pot on medium heat, add the water, lemon and salt and cook for 15-20 minutes (until just cooked through and fluffy)
  2. Meanwhile, combine the guacamole ingredients and season to taste
  3. Combine the salsa ingredients and season to taste
  4. Put a pan on medium heat and add a splash of olive oil
  5. Add the garlic and spices to the pan and cook for 2 minutes
  6. Add the beans and cook for 3 more minutes or until warm through and season
  7. Serve all together in a bowl and enjoy!

Serve

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