Mexican-style black beans and quinoa with lime salsa

Ingredients

For 1 serving

• Cooked black beans180 g
• Quinoa20 g
• Bell peppers80 g
• Tomatoes1
• Red onion20 g
• Nutritional yeast12 g
• Taco seasoning1 teaspoon
• Cilantro5 g
• Lime juiceto taste
• Saltto taste

In season: July – September

Method

1. Rinse the quinoa well in a fine sieve to remove its bitter coating. Put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, turn the heat right down, cover and cook for 15 minutes, until the water is absorbed; fluff it up with a fork.
2. Meanwhile, wash the peppers, remove the seeds and pith and cut them into roughly 1 cm dice; rinse and drain the black beans.
3. In a non-stick pan over medium heat, cook the peppers with a splash of water for 3 minutes, then add the beans, taco seasoning and a pinch of salt and cook for another 3 minutes, until the peppers are soft and the water has evaporated.
4. For the salsa, finely chop the tomato and red onion, add the chopped coriander, lime juice and a pinch of salt and stir.
5. Build the bowl with the quinoa, spiced beans and salsa, and finish with the nutritional yeast flakes.