Spicy Mexican quinoa bowl

When the craze for bowl-based meals began, I didn't really understand it. Traditionally, I have liked to see my food neatly arranged on a plate. I preferred ingredients to stand on their own, rather than be immersed hidden at the bottom of a bowl.

As this post may suggest, I'm a convert to bowl meals now. I still think certain things are better on a plate, but quinoa and rice dishes do lend themselves to bowl-based eating. Now, I savour finding ingredients as I go. Each forkful is an opportunity for new flavours to come through.



This particular bowl is perfect for whichever hemisphere you currently live in. If, like me, you're enjoying summer weather, the bright colours and fresh flavours make it a perfect match for this time of year. You can enjoy it hot or cold and it would be perfect to take to a barbecue or picnic.

In contrast, if you're in a wintry climate, this could be a piping hot bowl of goodness to hold the cold weather at bay. There is nothing in it that you can't source in winter, although you may find yourself using frozen corn instead of fresh.

Spicy Mexican quinoa bowl 

A delicious bowl-based meal that is packed with flavour

Serves 2

Vegan

Author: Bite-sized thoughts

Print recipe

Ingredients

3/4 cup uncooked quinoa

1-1/2 cups water

1 tbsp + 1 tbsp lemon juice (or lime juice)

2 tsp dried paprika

1 tsp dried coriander

1 cup mixed beans of choice (kidney and black beans work particularly well)

1/2 cup sweetcorn kernels

1 large red or yellow pepper, sliced

1 cup kale leaves

Sriracha or other hot sauce, for serving

Fresh mint and/or coriander leaves, for serving

Method

Combine the quinoa, water, 1 tablespoon lemon juice, paprika and dried coriander in a saucepan. Cover and bring to simmering point. Reduce heat to low and allow to cook for 12 - 15 minutes, covered and without stirring, until most of the water has evaporated.

Add the other tablespoon of lemon juice and the beans, corn, pepper and kale. Cook, covered, over low heat for a further 5 to 10 minutes, stirring occasionally.

Serve with sriracha and mint / coriander.

Do you have bowl-based meals that you enjoy?

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