Mexican Bowl

Duration: 40 Min

Difficulty: Easy

Ingredients

How many people?

100g

planted.pulled Spicy Herbs

60g

quinoa

2 tbsp

kidney beans (cooked, tinned)

2 tbsp

corn (cooked, tinned)

1/2

avocado

1/2 lime

5-6

cherry tomatoes

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For the topping

A few rings of red onion

Fresh parsley

Cayenne pepper

coarse

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For the salsa

75g

chopped tomatoes

10g

tomato paste

small onion, chopped

clove garlic, pressed

cherry tomatoes

green jalapeño

Salt

pepper, smoked paprika powder, cayenne pepper

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Cook the quinoa according to the instructions.
Meanwhile, heat a frying pan with a little oil and fry the planted.pulled Spicy Herbs on medium heat. Reduce the heat after 5-6 minutes.
Cut the avocado into strips and halve the cherry tomatoes. Remove the kidney beans and corn from the can and rinse briefly under cold water and drain.
Arrange all the ingredients for the bowl one after the other in a bowl and spread the salsa on top.
Garnish with a few onion slices, cherry tomatoes, avocado pieces, fresh parsley and cayenne pepper. Drizzle with lime to taste.