Mexican quinoa salsa

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A tasty bowl that’s quick to make on weekdays. It contains plenty of protein and calories, making it ideal for those of us who train a lot.

Instructions

  1. Cook 160 g of quinoa according to the package instructions with a mushroom stock cube. The rule of thumb is twice as many ml of water as grams of quinoa. In the Instant Pot, use only 1.5 times as much water. Once cooked, put the quinoa in a bowl.
  2. Drain the black beans, rinse them under cold water and add them to the same bowl.
  3. Do the same with the corn.
  4. Cut the avocado into slices or cubes (pro tip: halve it twice to remove the pit easily and safely).
  5. Add one or two tablespoons of salsa and some salt and pepper if you like.
  6. And you’re done.

Ingredients

Ingredients for 2 servings

  • 200 g organic* corn
  • 200 g canned black beans
  • Chunky salsa
  • 1 avocado
  • 160 g quinoa
  • Santa Maria Chunky Salsa
  • 1 wild mushroom stock cube

Dressing / optional:

  • Salt / pepper

Tips

  • If you get tired of black beans, try kidney beans or another variety.
  • This dish contains quite a few calories. Adjust the amount of quinoa if you need more or fewer.
  • To save time, use precooked quinoa or, as I do, cook enough quinoa for three or four days in advance. That lets you vary your meals without spending all day in the kitchen.
  • For 1 serving, use the smaller cans of around 130 g of beans and 140 g of corn. That saves you dealing with half a can of this and putting the other half in the fridge.