Roasted Pepper Garlic Smoky Tempeh Burrito
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Black Bean & Pepper Peruvian Quinoa Solterito
Peruvian Quinoa Solterito with black bean & pepper, prepared as a satisfying lunch.
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- 25 min
- Calories
- 512 kcal
- Protein
- 21.2 g
- Carbohydrates
- 87 g
- Fat
- 11.1 g
- Fiber
- 16.6 g
Ingredients
- 65 g quinoa
- 95 g corn
- 100 g black beans
- 90 g bell pepper
- 5 g olive oil
Instructions
- Weigh and prepare all ingredients for one serving. Quinoa and corn quantities are measured as listed; dry grains and flours are weighed dry.
- Cook quinoa and cool. Combine with corn, chopped vegetables and beans or cheese; toss with citrus and season lightly.
- Add black beans (100 g) and bell pepper (90 g) at the stage described above, cooking raw proteins fully and heating any ingredients that need cooking.
- Taste, adjust seasoning with salt and pepper if desired, and serve. Refrigerate leftovers promptly.
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