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 inspired 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
