Black Bean and Quinoa Bowl

What Goes With It

• Lime wedges
• Hot sauce
• A fried egg

Making Black Bean and Quinoa Bowl, Step by Step

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1. Rinse the quinoa in a fine sieve under cold water for 1 minute. Put it in a saucepan with the water, bring to a boil, cover and simmer for 15 minutes, until the water is absorbed. Take off the heat and leave covered for 5 minutes, then fluff with a fork.

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2. While the quinoa cooks, heat half of the olive oil in a frying pan over medium heat. Stir in the cumin and paprika for 10 seconds, then add the black beans and the pepper and cook for 4 minutes.

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3. Whisk the remaining olive oil with the lime juice and salt.

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4. Divide the quinoa between four bowls and top with the beans and pepper, tomatoes, onion, avocado and cilantro. Drizzle with the dressing.

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A Few Notes

Use a measuring jug for the quinoa and water; the ratio of one to two keeps it fluffy.

Rinse the canned beans well to cut the sodium.

If you are packing it for work, keep the dressing and the avocado separate until you eat.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Leftovers

Keeps in the fridge for up to 3 days without the avocado. Reheat the quinoa and beans in a pan or the microwave.

Questions and Answers

Black Bean and Quinoa Bowl Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.