Quinoa Burrito Bowl

This dish is super easy, delicious and nutritious. It is inspired by a Mexican style burrito but much healthier, using only whole plant based foods. I use quinoa as an alternative to rice or cous cous as it is higher in protein, and also has a bit more bite to it, but feel free to substitute the quinoa with a different grain. This dish is completely store cupboard (minus the avocado!) as you could use frozen peppers and dried chili rather than the fresh ingredients, which makes this perfect when you're running low on fresh food. The 'guacamole' is just a mashed avocado, so you're getting all the healthy fats and no additives as you would with a store bought version. It is also completely vegan, but for a vegetarian version you could top with a little cheese, and meat eaters could add some chicken to the sauce mixture, though with the kidney beans you really don't need it.

Ingredients

(Serves 2)

2 red onions
2 peppers
1 tin chopped tomatoes
1 tin kidney beans
1 fresh red chili
1 tsp Fajita seasoning
150g quinoa
1 avocado
bunch of chives for topping

Method

1. Slice the onions and the peppers into strips, and chop the chili, and fry in a pan with a little olive oil until they start to soften
2. Add the chopped tomatoes and kidney beans to the pan and simmer over a low heat for 10-15 minutes
3. Whilst the sauce is cooking, add the quinoa to a separate pan with water and simmer for about 15 minutes
4. With the sauce and quinoa cooking, prepare the avocado but mashing it in a bowl with a dash of olive oil
5. Drain the quinoa and take the sauce of the heat, and serve. Top each serving with the avocado and some chopped chives for a little extra flavour, and tuck in!