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Mexican Quinoa Bowl

Mexican Quinoa Bowl

Ingredients for One

  1. 100 grams kidney beans
  2. 5 grams coriander
  3. 0.5 corn cob
  4. 0.5 tomatoes
  5. 0.5 shallot
  6. 0.5 red chilli
  7. 1 avocado
  8. 0.25 lime
  9. 1 tsp vegetable stock powder
  10. 0.5 cup quinoa
  11. 0.5 tsp ground cumin
  12. extra virgin olive oil - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 200 grams kidney beans
  2. 10 grams coriander
  3. 1 corn cob
  4. 1 tomatoes
  5. 1 shallot
  6. 1 red chilli
  7. 1 avocado
  8. 0.5 lime
  9. 2 tsp vegetable stock powder
  10. 1 cup quinoa
  11. 1 tsp ground cumin
  12. extra virgin olive oil - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 400 grams kidney beans
  2. 20 grams coriander
  3. 2 corn cob
  4. 2 tomatoes
  5. 2 shallot
  6. 2 red chilli
  7. 1 avocado
  8. 1 lime
  9. 4 tsp vegetable stock powder
  10. 2 cup quinoa
  11. 2 tsp ground cumin
  12. extra virgin olive oil - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 600 grams kidney beans
  2. 30 grams coriander
  3. 3 corn cob
  4. 3 tomatoes
  5. 3 shallot
  6. 3 red chilli
  7. 2 avocado
  8. 1.5 lime
  9. 6 tsp vegetable stock powder
  10. 3 cup quinoa
  11. 3 tsp ground cumin
  12. extra virgin olive oil - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Prep:

  1. soak quinoa in cold water
  2. remove husks and silk from corn
  3. into a bowl, using a small sharp knife, cut kernels from the cob
  4. peel and finely slice onion, soak in cold water
  5. wash and chop coriander including stems
  6. wash and chop tomatoes
  7. drain and rinse kidney beans
  8. peel and slice avocado
  9. wash and zest lime (optional)
  10. wash and finely chop chilli

Method:

  1. Instructions:
  2. In a medium saucepan, heat olive oil over medium heat. Add quinoa and cook for 23 minutes, stirring occasionally, until it's lightly toasted.
  3. Add vegetable stock powder and water (ratio of 1.5 water to 1 cup quinoa), ground cumin, corn, lime zest, salt & pepper to the saucepan. Bring to a boil, stir and reduce the heat to low. Cover and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Add kidney beans and fluff with a fork.
  4. Place the onion onto kitchen paper to drain. Divide the quinoa evenly into bowls and top with tomatoes, sliced avocado, onion, and fresh coriander.
  5. Add as much or as little chilli as you like.
  6. Dress with lime juice and plenty of olive oil. Check the seasoning and add salt & pepper to taste.
  7. wash and chop parsley
  8. cut lemon into wedges
  9. preheat the oven to 200°C (180°C fan-forced)
  10. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  11. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  12. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  13. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  14. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  15. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
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