Mexican Spiced Black Bean & Corn Quinoa Bowl

Mexican Spiced Black Bean & Sweet Corn Quinoa Bowl

  • Vegetarian
Swap your Tuesday's tacos for this Mexican spiced quinoa bowl.

  • 25 Mins

    Cooking Time

  • easy

    Difficulty

  • 10 Mins

    Prep Time

  • 4 People

    Serves

  • 1 cup tricolour quinoa blend
  • 2 cups (500mL) water
  • 1 pot Continental Stock Pot Sensations Vegetable Stock Pot
  • 3 tsp Mexican chilli powder
  • 400 g can black beans, rinsed and drained
  • 400 g can corn kernels, drained
  • 1/3 cup salsa, plus extra to serve
  • 2/3 cup grated vegan cheddar cheese
  • 1 avocado, sliced
  • fresh coriander, to garnish
  • lime wedges, to serve

  1. Place quinoa, water, stock pot, Mexican chilli powder and beans in a saucepan. Stir to combine. Bring to the boil. Cover, reduce heat to low, and cook for 15 minutes or until stock is absorbed. Remove from heat, let stand for 10 minutes. Stir in corn and salsa.

  2. Divide quinoa mixture among serving bowls. Top with cheese, avocado, coriander and some extra salsa. Serve with lime wedges.

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