Ingredients
Serves: 4
- 1.5 cups cooked brown rice or quinoa
- 1.5 cups warm cooked black beans/any beans
- 2 big tomatoes, chopped
- 1 cup corn
- 1 red onion, finely sliced
- Bunch of spring onions
- 1 red pepper, finely sliced
- ½ avocado, in slices
- chopped coriander
- 1 lime
- Pinch of sea salt & pepper
Spices for beans:
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp garlic
- Salt & pepper
Extras:
- Tofu, kale, stir fried red peppers, scallions, chilli sauce of choice.
Coriander & garlic sauce:
- 1 cup of Greek yogurt
- 1 garlic clove
- Large bunch of coriander
- Pinch of sea salt
Method
- To make the "Pico de Gallo Salsa", combine chopped tomatoes, chopped onion, most of the cilantro, a squeeze of lime & pinch of sea salt in a bowl. Combine and set aside.
- To cook the rice or quinoa, add 1 cup of rice or quinoa to a pot with 2 cups of water or vegetable stock, bring to a boil, then cover with a lid, lower the heat right down and cook for 10 minutes, until all the liquid has been absorbed.
- "Guiso" for cooked beans or protein: sauté onions, spring onions, peppers, garlic, cumin, smoked paprika and oregano with a teaspoon of oil in a pan, for 5 minutes, add guiso to beans or protein of choice, you can add a little of vegetable stock if it's too dry.
- To assemble: Add brown rice/quinoa, black beans, corn & avocado into a bowl. On top add the pico de gallo, coriander, a splash of coriander sauce or chilli sauce (optional).
