We are trying to carry on with the Mexican vibe! Here is another delicious recipe we found from our friends of @bbcgoodfood… Hope you guys like it!
INGREDIENTS:
• 1 tbsp rapeseed oil
• 1 onion, sliced
• 2 garlic cloves, chopped
• 1 green pepper, chopped
• ½-1 tsp smoked paprika
• ½-1 tsp chilli powder
• 2 tsp cumin
• 2 tsp coriander
• 400g can chopped tomatoes
• ½ tsp dried oregano
• 2 tsp vegetable bouillon powder (check the label if you’re vegan)
• 80g of Quinta Quinoa, rinsed under cold water
• 400g can black beans, drained and rinsed
• generous handful of coriander, chopped
• 2 tbsp bio yogurt or coconut yogurt (optional)
• 1 small avocado, stoned, peeled and sliced
PREPARATION:
• Heat the oil in a non-stick frying pan and fry the onion and garlic for 8 mins. Add the pepper and spices to taste and fry for 1 min more.
• Tip in the tomatoes and a can of water, stir in the oregano, bouillon and quinoa, bring to a boil, then cover and simmer for 20 mins.
• Stir in the black beans and cook, uncovered, for 5 mins more. Add most of the coriander, then serve topped with the yogurt (if using), the remaining coriander and the avocado slices.
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