Mexican Style Quinoa

Inspired by one of the meals I had on my recent 3R cleanse, I decided to make a more substantial lunch time version. This Mexican style quinoa has all the essential flavours with less of the guilt you usually feel for eating Mexican food! Delicious with or without the egg, if you want to keep it vegan. Make ahead for a super quick lunch option and keep refrigerated for up to a few days.

Ingredients

40g quinoa

150g tinned black beans, rinsed

70g cherry tomatoes, quartered

70g red pepper, chopped into small chunk

1 ripe avocado, cut into chunks

Sprinkling of Chopped coriander

drizzle of garlic olive oil (normal is fine and you can add chopped garlic to taste)

juice of half a lemon

himilayan sea salt and black pepper

2 Free range eggs

chilli flakes or cayenne pepper to taste

serves 2

Method

cook the quinoa in slightly salted water as per instructions,

in a dish mix all of the remaining ingredients except the egg,

serve with a fried, boiled or poached egg and some chilli to taste

<3 xx