MEXICAN BURRITO BOWL

One of my fiancés favourite foods is Mexican. Anything Mexican and he is a happy traveller. So it is no surprise that this easy, quick recipe is a must when searching for a nutritional meal. Suitable for breakfast, lunch or dinner. It is also a great meal to have up your sleeve when you have a few left over dishes like extra quinoa perhaps.

It really is such a versatile meal. Simply add more greens if you are feeling the need or perhaps swap the quinoa for spicy brown rice. Like any salad bowl it really is up to your taste buds, imagination and what is available.

Key ingredients help make this yummy meal so fabulously healthy. One of them being Quinoa. Quinoa is an amazing staple and has several benefits. Some of these include

- high in fibre

- gluten free

- high in protein

- It also has a low glycemic index (which is great for blood sugar control)

I myself for many years have reduced a very large amount of gluten in my diet. Pretty much consuming hardly any at all throughout my diet. I did not like the way it made me feel and the negative effects it causes on the body. With my fiancé being gluten intolerant he was already eating this way, so any changes I was making was easy to do as a couple. With quinoa playing a large role in this transition.

So lets get into the easy prep for this delicious meal. I hope it becomes a favourite on your travels or at home! 

Serves 4 

Prep time - 20 min

Cooking time - 10 min

Total time - 30 min

INGREDIENTS

2 cups Quinoa and/or brown rice

1 can of Kidney Beans 

1 can of Chickpeas

1 Onion diced

1 Avocado

2 cups Spinach

1 packet of cooked tofu, cubed

1/2 Cucumber chopped

2 Corn cobs

2 Tomatoes chopped 

2 Tbs Coconut Oil

3 - 4 Tbs Paprika

Salt and pepper to taste

1 lime optional

2 servings of coriander garnish - optional

DIRECTIONS

Quinoa- 

Rinse the quinoa under cold running water. Tip into a pan and add double the amount of salted water. Place over a medium heat and bring to the boil. Reduce to a simmer for 10 to 15 minutes, or until tender and the liquid is absorbed. Fluff it up with a fork. Set aside.

Bean mix -

Heat oil in pan. Add diced onion and I tsp paprika. Sauté for 5 min. Add kidney beans and chickpeas. Season and add 1 - 2 tablespoons of paprika. Cook for 5 -7 min with a small dash of water. Set aside

Guacamole - 

Chop avocado. Add seasoning. Either mash or mix in a blender until smooth. Set aside

Tomato salsa -

Add together cucumber, tomato, lime juice and seasoning. Mix well. Set aside

Corn -

Slice corn off cobs. Cook in a pan with seasoning and 1 teaspoon paprika for 5 min. Set aside.

NOTE - Larger quantities of any of these ( if you have room ) are great to have on hand. As this meal will take less time to prepare and you can use all of these components throughout several other meals. 

Bring all components together in a bowl. If you like, top with more lime or coriander. Then add a handful of spinach, kale or lettuce and cooked tofu on the side.

Enjoy the Mexican wave.

PEACE X Kirsty, Brent & Alfie