Vegan Mexican Quinoa Bowl
There has been a hot debate lately as to whether or not avocados should be classified as vegan because of there reliance on bees to cultivate them. Click the link to find out more about this topic. Are Avocados Vegan?
We live in an eco system that is totally interconnected. It is impossible to remove all animal involvement in our food. Imagine the mice, frogs and insects killed when harvesting soy for example. I think the vegan lifestyle is hugely beneficial for our environment and health but we have to accept that we can’t remove all animal cruelty and exploitation, only aim to minamise it as part of a conscious lifestyle.
This vegan Mexican quinoa bowl is as easy to make as it is nutritious and tasty. The avocado garnish boots the fat content to keep you feeling full and loaded with a steady energy supply. The ingredients listed will make 4 good portions, perfect as part of a meal prep plan.
1 tablespoon of coconut oil
3 cloves of garlic, peeled and finely chopped
1-2 fresh red chilies, finely chopped
500ml of vegetable stock
200g of quinoa
1 tin / 400g of kidney beans
1 tin / 400g of chopped tomato
2 corn on the cobs
1 teaspoon of chili powder
1 teaspoon of ground cumin
1 large avocado, mashed with salt and lime
Juice of 1 fresh lime
chopped coriander to garnish
sea salt and black pepper to taste
Preheat the oven to 220 degrees. Rub some of the coconut oil and sea salt into the corn on the cobs and place in the oven for around 30 minutes or until cooked. I normally find that once the dish is almost completed the corn on the cobs are ready too.
Heat the rest of the coconut oil in a pan and add the garlic and chopped chilli. Fry for a few minutes before adding the vegetable stock, quinoa, kidney beans, tinned chopped tomatoes with chili and cumin powder.
Allow to boil for 10 minuets then turn the heat down to a simmer for 15 minuets.
While the quinoa is cooking, mash the avocado with some sea salt and the juice of half a lime. You can also chop the coriander ready to be used as a garnish.
By this time the corn on the cobs should be ready. Using a knife peel the corn off and add to the pan and sir in.
Once the quinoa is fluffy and soaked up the stock, serve with the mashed avocado and sprinkle of fresh, chopped coriander.