Essentially this a big bowl of goodness – rice, quinoa and veggies, set off with plenty of fresh herbs. As always, swaps and variations are possible; I like to add peas and tofu to the mix.
Serves 4
Ingredients:
- 1 small leek
- 1 large clove of garlic
- 1 tsp of ground cumin
- 1 tsp of ground coriander
- 1/2 tsp smoked paprika
- 1 cup quinoa, washed
- 1 cup brown rice, washed
- 1 tsp miso paste
- 1 small can corn (160g)
- 1/2 can black beans or kidney beans (200g)
- 1 small red pepper, chopped
- 1 avocado, diced
- Handful of cherry tomatoes, quartered
- Small bunch each of fresh coriander, mint and parsley, chopped
- Squeeze of lime
- A pinch of dried chilli flakes
Instructions:
- Add the leek, garlic, cumin, coriander and smoked paprika to a large pan and soften over a low heat for a few minutes, with a splash of olive oil or water
- Then add the rice, miso paste and 3 cups of water
- Increase the heat, and bring to the boil, then cover and simmer on low heat for about 5 minutes
- Then add the quinoa and simmer for another 20-25 minutes until the rice and quinoa mixture is cooked
- Next, add the corn, beans and pepper, and up to 1 cup of water to prevent to mixture becoming too dry
- Cook for another further 5 minutes, until all the water has absorbed
- Remove the pan from the heat and add the chopped herbs, avocado and cherry tomatoes
- Finally, add a squeeze of lime and a pinch of dried chilli flakes and serve