If you’re after a one-pot, nutritious and delicious meal idea, then I have the recipe for you!!
I have made this so many times that my fiancé has banned it from our weekly menu (i’d still eat it everyday if I was allowed)
This Mexican quinoa salad bowl is great for when you want a luxe dinner/lunch but don’t have the time or energy to spend on a complex 100 step recipe. It keeps well in the fridge so prepare it in advance as part of your weekly meal prep or cook it for immediate consumption and save the leftovers for lunch. As an added bonus, this meal uses lots of canned and root vegetables which are nice and cheap!
This recipe is gluten free and vegan but would be delicious with chicken if you’re not vegan!
The following recipe is how I make it, but definitely feel free to serve the quinoa on it’s own, as a filling in a burrito/taco or fill your bowl with other delicious ingredients!
Enjoy!
[ Serves 4 ] [30 minutes from start to finish]
Ingredients
2 tsp of extra virgin olive oil
1 sweet potato - cubed
2 cloves of garlic - minced
1 brown onion - diced
1 cup of uncooked quinoa
1 cup of salt reduced vegetable broth
1 can (400g) of kidney or black beans
1 can (420g) of salt reduced corn kernels
1 can (400g) of diced tomatoes
1 tsp of paprika
1/2 tsp of cumin
1 avocado - mashed
2 cups of baby spinach
Hot Sauce (optional)
Method
Preheat oven to 200 degrees celsius (180 degrees celsius fan forced) and line a baking tray with baking paper
Cut sweet potato in to cubes (about 1.5cm x 1.5cm) and place on to the prepared tray. Drizzle with oil. Roast for 20-25 mins or until golden brown
While the sweet potato is cooking prepare the quinoa.
Heat oil in a large frying pan over medium to high heat. Add the onion and garlic and cook for 2 minutes or until onion has softened.
Stir in the quinoa, vegetable broth, beans, corn, tomatoes, paprika and cumin. Bring to a boil, cover and reduce heat to a simmer. Cook until quinoa has softened and all the liquid has been absorbed.
Place the quinoa in to a bowl with spinach and roasted sweet potato and top with avocado and a drizzle of hot sauce if you like things a bit spicy
Serve immediately or refrigerate and eat later.