Sunday, August 16, 2015

Spicy Mexican quinoa bowl

When the craze for bowl-based meals began, I didn't really understand it. Traditionally, I have liked to see my food neatly arranged on a plate. I preferred ingredients to stand on their own, rather than be immersed hidden at the bottom of a bowl.


As this post may suggest, I'm a convert to bowl meals now. I still think certain things are better on a plate, but quinoa and rice dishes do lend themselves to bowl-based eating. Now, I savour finding ingredients as I go. Each forkful is an opportunity for new flavours to come through.



This particular bowl is perfect for whichever hemisphere you currently live in. If, like me, you're enjoying summer weather, the bright colours and fresh flavours make it a perfect match for this time of year. You can enjoy it hot or cold and it would be perfect to take to a barbecue or picnic.

In contrast, if you're in a wintry climate, this could be a piping hot bowl of goodness to hold the cold weather at bay. There is nothing in it that you can't source in winter, although you may find yourself using frozen corn instead of fresh.



Spicy Mexican quinoa bowl 
A delicious bowl-based meal that is packed with flavour
Serves 2
Vegan

Author: Bite-sized thoughts


Ingredients
3/4 cup uncooked quinoa
1-1/2 cups water
1 tbsp + 1 tbsp lemon juice (or lime juice)
2 tsp dried paprika
1 tsp dried coriander
1 cup mixed beans of choice (kidney and black beans work particularly well)
1/2 cup sweetcorn kernels
1 large red or yellow pepper, sliced
1 cup kale leaves
Sriracha or other hot sauce, for serving
Fresh mint and/or coriander leaves, for serving

Method
Combine the quinoa, water, 1 tablespoon lemon juice, paprika and dried coriander in a saucepan. Cover and bring to simmering point. Reduce heat to low and allow to cook for 12 - 15 minutes, covered and without stirring, until most of the water has evaporated.

Add the other tablespoon of lemon juice and the beans, corn, pepper and kale. Cook, covered, over low heat for a further 5 to 10 minutes, stirring occasionally.

Serve with sriracha and mint / coriander.


Do you have bowl-based meals that you enjoy?

14 comments:

  1. I wouldn't want to eat ONLY bowl meals, but I do love them at least a few times a week. Especially with Mexican flavors! This sounds so tasty.

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    Replies
    1. A few times a week is a perfect frequency I think :-)

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  2. It took me a while to get my head around bowl meals too but I love that many of them at really healthy with lots of vegies and grains. Actually we had a bowl meal tonight with a carrot sauce and it was great - one of those meals I vow to eat more and never do! I haven't had quinoa for ages so must have this soon - looks great with the mexican flavours

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    Replies
    1. The carrot sauce has me intrigued! I'll look out for your recipe if you share it.

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    2. Am hoping to though a bit slow on my blogging lately as quite busy - but the original is a carrot almond sauce at coconut and berries.

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  3. I love bowl based meals, as everything is just thrown together, so it makes the ideal quick week night meal :)

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  4. It looks so bright and tasty - I would just sub the quinoa for couscous.

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    Replies
    1. I'm sure that would be delicious too.

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  5. As I have become addicted to, 'The Bachelor', tonight I will also be having my meal in a bowl because I will be eating it in front of the TV. I love quinoa and you have so many beautiful flavours going on in this dish xx

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    Replies
    1. What more can you ask than The Bachelor with a bowl-based meal? ;)

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  6. Bowl based meals are my staple when I need to make something quick and easy - anything with rice (or quinoa!), beans and greens and you can't go wrong.

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