29 January 2017

Black bean, quinoa and corn stacker

I've been enjoying trying out a few of Nadia Lim's recipes lately, in particular some of the ones from the My Food Bag website.  This was one from the vegetarian bag, and is one of the tastiest dishes I've come across in a long time.  Great variety of flavours, but all ones that meld together in a harmonious symphony to satiate the palate.  This is a Mexican-inspired dish, using black beans, guacamole and chipotle sauce (plus quinoa from Peru!).  Chipotle is a smoked jalapeno pepper and has a wonderful smokey, earthy taste and aroma.  Not spicy, though you could easily add in extra dried or fresh chili if you wanted.  I've used both Culleys and Barkers brands, and both are good, though I would rate Culleys as the better one.  

Serves 4-5 (or a little more, if served with a side of fish or steak)

3/4 cup red or black quinoa (white is ok, but tends to be fluffier in texture)
kernels of 1 corn cob
1 red onion, finely diced
1 capsicum, diced
1 zucchini, diced
1 tomato, diced
1 lemon, zest and juice
1/2 cucumber, diced
2 avocados
1/2 tin pineapple, chopped
lettuce (cos or iceberg are good)
2 tbsp fresh coriander/basil, roughly chopped
1 can black beans, rinsed out
2 tbsp Mexican spice blend (I like Simon Gault's Taste of Mexico) 
1/4 cup mayo (good thick mayo) 
1 tbsp chipotle sauce

  1. Cook quinoa in pot of boiling water for about 15 minutes, until tender with slight al dente bite.  Drain, rinse under cold water, then set aside to thoroughly drain (I used a sieve).  
  2. Heat knob of butter in large fry pan and cook 1/2 the onion and 3/4 capsicum for a few minutes until softened.  Add zucchini, tomato, corn, black beans and spice mix and cook for further few minutes.  
  3. Remove pan from heat, stir through drained quinoa, lemon zest and 1/2 the lemon juice.  
  4. In one bowl mix together pineapple, cucumber, remainder of capsicum and 1 tbsp coriander.  In another bowl mash avocados and mix through remainder of onion, lemon juice and coriander.  In smaller bowl mix mayo and chipotle sauce.  
  5. Layer plate with ripped up pieces of lettuce.  Layer black bean mix, guac and salsa, topped with some chipotle mayo.  Sprinkle with a little extra coriander, if you have it.  

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