Serves 2 – A healthy alternative to a favourite Mexican dish
Endorsed by My Time for Change by Emma Wilson Fitness
240g kidney beans (drained)
1 red pepper
30g pickled sliced jalapenos
1 red onion
20 ml coconut cream
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 tsp dried oregano
Himalayan pink salt
Add 300ml boiling water to quinoa and simmer for 15 mins.
Finely slice the red onion and red pepper.
Peel and de-stone the avocado and slice thinly. Roughly chop the jalapenos.
Heat 1 tsp coconut oil in a pan on a medium heat. Drain and rinse the kidney beans and add to the pan with the jalapenos and half of the cumin, coriander, paprika & oregano. Cook for 5 mins then remove from the pan, set aside and keep warm.
In the same pan, heat 1 tsp coconut oil on a medium heat and fry the onion for 3 mins, then add the red pepper and cook for 5 mins. Stir through the remaining cumin, coriander, paprika & oregano.
In a bowl, mix the coconut cream, a generous squeeze of lime juice and a pinch of sea salt.
When the quinoa has finished cooking, drain and mix with the kidney beans. Season with sea salt and black pepper.
To serve, spoon the quinoa and beans into two warm bowls, top with the red pepper and onion, then layer over the sliced avocado. Drizzle over the coconut lime sauce.