Quinoa - 250 gm
Black bean (washed and soaked overnight) - 250 gm
onion - 2 medium
Tomato - 2 medium
Green pepper - 1 small
Avocado - 2
Corn kernels - 250 gm
Cilantro - 1 bunch
Green chillies - 3-4
garlic - 1 clove
Lime - 1
Tex mex seasoning - 2 tsp
Olive oil - 2 tbsp
Butter - 2 tbsp
Qunioa base
Boil 500 ml of water and add the quinoa, season with salt and pepper as per taste.
For Toppings
Dice all the vegetables and chillies to 1/2" size.
Roughly chop the cilantro.
Pico salsa
In a bowl add the diced tomatoes, half of the diced onions, half the chillies and 2 tbsp of chopped cilantro.
Zest the lime and squeeze half the lime and add it to the tomato mixture. Season with salt and pepper.
Black beans
In a pot heat 1 tbsp of oil add the other half of the diced onions and saute until soft. Add 1 tsp of tex mex seasoning and salt.
Drain the beans and add it to the pot add 500ml of water, salt and boil until done. Alternatively it can be pressure cooked.
Corn
Melt butter in a pan and add the remaining tex mex seasoning. Add the corn an saute for a couple of minutes and cover and cook on a low flame until soft.
Cilantro lime sauce.
In a wet grinder add the cilantro, chillies, pepper, garlic, remaining oil, lime juice and grind to a smooth paste.
Assemble as shown in picture.
Amount per 321 g
Energy (calories): 442 kcal
Protein: 14.55 g
Fat: 11.64 g
Carbohydrates: 73.86 g
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