Mexican Quinoa Bowl
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!