LIVING GLUTEN FREE
September 21, 2016
A quick and simple dinner that’s packed with protein, fibre and flavour.
1 teaspoon chilli-infused olive oil1 cup cooked quinoa1 cup black beans1 teaspoon paprika1 teaspoon cumin1/2 teaspoon minced garlic1 teaspoon lime juicecoriander, to garnish
Serve with …
1 avocado, mashed with lime juice and pepper1/2 cup tomato salsa1/2 cup Greek yoghurt2 cups spinach1 cup corn8 white corn tortillas, toasted
Heat the olive oil in a medium-sized saucepan over medium heat. Add the quinoa, beans, spices, garlic and lime juice, stirring occasionally for a few minutes.
Remove from the heat and garnish with torn coriander leaves.
Place the tortillas on a hot plate or underneath a grill and watch carefully. Remove once the edges start to crisp and brown.
To serve, fill each tortilla with the quinoa and bean mixture, avocado, salsa, yoghurt, spinach and corn.