Ingredients (serves 1)

• 300 g of quinoa (cooked)
• 1 clove of garlic
• ½ an avocado
• 20 g baby spinach
• 100 g of tinned kidney beans (drained and rinsed)
• 2 sprigs of coriander
• 2 tablespoons of water
• 1 egg
• Salt
• Pepper
• Olive oil for frying
• Coriander for garnishing
• Chilli sauce for serving

Chopping board, knife, small pot with lid, wooden spoon, frying pan, spatula

Mexican Quinoa Bowl


Difficulty: Easy
Time: 20 min. preparation
Nutritional values per serving: Calories approx. 711 / Protein 23g / Carbohydrate 62g / Fat 40g

1. Peel and press the garlic. Cut the avocado into slices and shred the baby spinach. Add the kidney beans, garlic clove, coriander sprigs and water to a pot and bring to the boil. Season with a dash of salt. Then simmer for around 5 minutes at a low heat.

2. Add the cooked quinoa and shredded spinach to the beans and season with a pinch of salt. Mix everything together and simmer over a low heat for around 2 minutes.

3. Warm the olive oil over a medium heat in a frying pan and fry the egg. Season the fried egg with salt and pepper.

4. Remove the garlic clove and coriander sprigs and place the quinoa mixture in a bowl. Garnish with the avocado slices, fried egg and the coriander leaves to taste. Serve with chilli sauce if you wish!