Black bean quinoa tacos
or for a quicker dinner, black bean quinoa salad
or for an easier dinner, spoon the black bean mix into packaged taco shells with a tomato, avocado, spring onion and lemon juice salsa, and hummus or tahini thinned with lemon juice and a clove of grated garlic. 1 red onion, finely diced 2 garlic cloves, finely chopped finely chopped coriander stems 2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1/2 teaspoon chilli 1/2 teaspoon tumeric 1 tin black beans 1/2 cup (50g) quinoa, cooked
plus vegetables to taste. eg. - sliced mushrooms 1 thinly sliced cooked japanese eggplant, 1 thinly sliced zucchini, 3 chopped tomatoes. rocket and spinach grated carrot
Tortillas 2 cups wholemeal flour 3/4 cup warm water salt
Avocado, coriander & lime sauce 1 small avocado 1 small garlic clove, crushed 1 bunch of coriander, leaves removed juice of one lime 2 tablespoons extra virgin olive oil
To cook quinoa, place 1/2 cup of quinoa, plus 3/4 cup of water in a small saucepan. With lid on, bring to the boil, then simmer, with lid on, until 'air holes' appear in the surface of the quinoa, and water level is below the quinoa. Turn heat off. Keep the lid on, and leave for 15 minutes.
To cook the black bean filling Cook the onion, garlic, spices and coriander stems for a few minutes. Add the drained and rinsed black beans, and stir to coat. Add the cooked quinoa, and stir to coat
To cook the tortillas Mix together the flour, salt and water. Knead. If it's too sticky, add more flour. Allow to rest for 10 minutes. Divide into 8 equal pieces. Roll each out into a rough circle, as thin as you can. Place each round onto a hot fry pan, for about a minute per side.
To make the avocado sauce Place all the avocado, coriander leaves, garlic and lime juice into a small blender. Pulse until smooth.
Assemble Place a warm tortilla on the plate. Top with quinoa mix. Add vegetables and salad. top with avocado sauce.
adapted from My darling lemon thyme
(Published in sections: Recipes :: )