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
- Takes 15 minutes
- Makes 1 quinoa bowl
- 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
- Cook quinoa as instructed
- Rinse black beans
- De-seed tomato and dice with onion
- Combine with salt and spices
- Top with washed coriander and diced avocado
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.