Healthy Food
Healthy Mexican Bowl
When people say you should eat the rainbow, I think this is what they mean. Eating a wide variety of wholefoods is one way to ensure your diet is full of the nutrients and minerals your body needs to thrive. I love this Mexican bowl with crunchy corn, wholegrain quinoa, fresh salsa and guacamole – of course! Enjoy for a light lunch or dinner.
INGREADIENT
- 1 can organic black beans drained rinsed
- 1 corncob
- 1/2 cup quinoa rinsed drained
- 1 tsp turmeric powder
- 1/2 green capsicum diced
- 2 tomatoes diced
- 1/2 red onion finely sliced
- 1 lime
- 1 avocado
- 1 handful parsley *to serve
- 1 tsp black sesame seeds *to serve
- 1 tsp pepitas *to serve
Direction
- Place a medium-sized pot of water on the stove over high heat. Once the water reaches boiling point, carefully place the corn in the water to cook for 10 minutes.
- In a separate pot, place the rinsed quinoa and cover with 1 cup of water. Bring to the boil over medium high heat, then reduce to a simmer. Leave to simmer, uncovered, until the quinoa is cooked and the water has evaporated (about 12-15 minutes). When the quinoa is ready, mix through the turmeric powder and a sprinkle of salt.
- When the corn is cooked, drain and leave to cool slightly before using a sharp knife to remove the kernels from the core.
- Heat a fry pan over medium heat, add the black beans and gently cook until warmed through.
- Placed the diced tomatoes, capsicum and red onion together in a bowl and squeeze 1/2 the lime over. Mix through.
- Halve the avocado, remove pip and slice thinly.
- In two bowls place the quinoa, corn, black beans and tomato mix. Place the avocado on top and sprinkle with sesame seeds, pepitas and fresh parsley. Squeeze remaining lime over bowl for extra flavour.
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