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How To Make A 15 Minute Masterpiece

Hola amigos! And that concludes the extent of my Spanish. Which is shameful considering my time in the New York restaurant scene taught me to hold a lengthy (if not broken) conversation regarding the size, taste, and beauty of a dish (FYI my nickname was Canguro’een which was a funny way of saying Kangaroo). But I digress, South American flavours are some of the most approachable beyond salt and pepper, making it easier than ever to enjoy any combination of vegetables and grains.

Quinoa and beans are a great fibre filler and full of good carbs. Season and top with avocado and you’ve got a classic simple salad in your sombrero.

A Masterful Mexican Quinoa Bowl 

green press mexican quinoa bowl recipe

  • Takes 15 minutes
  • Makes 1 quinoa bowl

Ingredients

  • Quinoa - 1 cup
  • Black beans (canned) - 1/2 cup 
  • Diced onion - 1/4 cup
  • Tomato - 1/4 cup
  • Smokey paprika - 1/2 teaspoon
  • Cumin - 1 teaspoon
  • Sea salt - 1/2 teaspoon
  • Coriander - 1/4 cup
  • Avocado - 1/2

Method

  1. Cook quinoa as instructed
  2. Rinse black beans
  3. De-seed tomato and dice with onion
  4. Combine with salt and spices
  5. Top with washed coriander and diced avocado

Serving Suggestions

Turn it into a bowl of nachos by topping a bowl of corn chips with the quinoa mix and hitting up the Green Press Cashew ‘Cheese’ Recipe.

For a protein hit, rub some chicken thighs in the aforementioned seasoning and grill till tender. Slice and fold through. 

Wrap it up in a tortilla or a taco. There's really no wrong way to eat this cholo.

Feel free to soak and cook your own black turtle beans (or any legume variant).

If buying canned, take a look at the ingredient list, anything that has more than Beans, Water, or Salt shouldn’t be in your shopping basket. 

About Miles

Miles Co-Founded Green Press in 2013. He's worked all over the world, including multiple Michelin Star winning restaurants in New York. After Green Press sold...




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