• Prep Time
    40 Mins
  • Cook Time
    0 Mins
  • Total Time
    40 Mins
  • The base number of servings for this recipe is 4
    OK

    Mexican Bowl

    This Mexican Bowl is a hearty, yet light and nutritious breakfast bowl that will get your day off to a flying start. The fresh cilantro quinoa, toasty corn, crunchy tortilla chips and creamy guacamole make for a killer combination.

    *photo by © by Chris Middleton


    Ingredients
    1
    cup
    red and white quinoa, rinsed
    *
    large handful cilantro leaves
    1
    scallion, chopped
    *
    zest and juice of 1 lime plus additional to taste
    2 1/2
    tablespoons
    Olive Oil, divided
    *
    Salt and pepper, to taste
    2
    corn cobs, husks and silks discarded
    2
    small flour tortillas
    1
    avocado
    1
    small tomato, chopped
    1/2
    small red onion, finely chopped
    2
    tablespoons
    natural yogurt
    1
    teaspoon
    chopped chipotle chile in adobo sauce
    1 3/4
    ounces
    cotija cheese, crumbled
    *
    micro herbs, to serve
    Directions
    Put quinoa and 2 cups water in large saucepan and bring to boil over medium heat. Cover, reduce heat to low and simmer 10 to 12 minutes or until most, if not all, water has evaporated and grains are tender. Remove from heat, drain if required and transfer to large bowl to cool slightly. Stir in cilantro, scallion, lime zest and juice and 1 tablespoon olive oil. Season with salt and pepper and set aside.
    Meanwhile, heat grill pan over high heat. Rub corn lightly with 2 teaspoons olive oil, sprinkle with salt and grill 12 to 15 minutes, turning occasionally, until charred and cooked. Remove from heat and set aside to cool slightly. Cut each cob into six slices.
    Preheat oven to 320°F. Brush tortillas lightly on both sides with olive oil and cut into long, thin triangles. Place on oven tray and bake, turning halfway through, 8 to 10 minutes or until lightly browned and crisp. Remove from oven and cool on tray.
    Cut avocado into cubes and roughly mash with fork. Stir in tomato, onion, yogurt and lime juice. Season with salt and pepper and stir in chipotle chile in adobo sauce.
    Serve quinoa in bowls and top with corn, tortilla chips and guacamole. Sprinkle with cheese and microherbs.
    Reprinted With Permission From Breakfast Bowls: 52 Nourishing Recipes to Kick-Start Your Day

    The base number of servings for this recipe is 4
    OK

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