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!