Ingredients (1 serving)

• 300 g quinoa (cooked)
• 1 clove of garlic
• ½ avocado
• 20 g baby spinach
• 100 g canned kidney beans (drained and rinsed)
• 2 sprigs of coriander
• 2 T water
• 1 egg
• salt
• pepper
• olive oil for sautéing
• coriander for garnish
• chili sauce for serving


Tools
Cutting board, knife, small pan with lid, cooking spoon, frying pan, spatula

Mexican Quinoa Bowl

Difficulty level: Simple
Time: 20 min. preparation
Nutrition per serving: Calories approx. 711 / Protein 23g / Carbohydrates 62g / Fat 40g


Cutting board, knife, small pan with lid, cooking spoon
1 clove of garlic / 1/2 avocado / 20 g baby spinach / 100 g canned kidney beans (drained and rinsed) / 2 sprigs of coriander / 2 T water / salt

1. Peel garlic and press. Slice avocado and remove stems from baby spinach. Put kidney beans, garlic, coriander sprigs and water in a pan and bring to a boil. Season with a pinch of salt. Then simmer on low heat for another 5 min.

300 g Quinoa / salt
2. Add cooked quinoa and spinach leaves to the beans and a pinch of salt. Mix everything together and simmer at low heat another 2 min.

Frying pan, spatula
Olive for sautéing / 1 egg / salt / pepper

3. Fry the egg in olive oil at medium heat in a pan. Season fried egg with salt and pepper.

Coriander for garnish / chili sauce for serving
4. Remove the garlic clove and coriander sprigs from the quinoa mixture and serve it in a bowl. Garnish with avocado slices, fried egg and coriander leaves as desired. Serve with chili sauce if desired!