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RECIPES
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High in protein, vitamins and minerals this
spicy Mexican quinoa dish is an excellent
lunch or dinner choice for all trimesters.
Including fibre rich beans in your diet can
help relieve common pregnancy complaints
such as constipation and other digestive
troubles. Top with brain boosting avocado
for a perfectly balanced meal.
Mexican Quinoa (serves 4)
•
1 tbsp. coconut oil
•
400g tin of chopped
tomatoes
•
2-3 cloves garlic, crushed
•
1 fresh red or green chilli
(optional)
•
1 onion, finely diced
•
1 red pepper, diced
•
140g quinoa
(uncooked weight)
•
250ml vegetable stock or
boiling water
•
215g tin of kidney beans,
rinsed and drained
•
150g tin of sweet corn
•
1 tsp. chilli powder
•
½ tsp. cumin
•
½ tsp. cayenne pepper
•
½ tsp. smoked paprika
•
1 tsp. chili flakes
•
2 tbsp. jalapenos from
a jar (optional)
•
Salt and pepper to taste
•
Avocado to serve
1.
Heat the oil in a large frying pan over a
medium heat, add the onion and fry for 5
minutes or until softened. Add the garlic, fresh
chilli and red pepper to the pan and fry for a
further 2 minutes.
2.
Add the quinoa, water/stock, kidney beans,
chopped tomatoes, spices and season with
salt and pepper. Bring to the boil then cover
with the lid and reduce the heat to a simmer
for approximately 20 minutes until the quinoa
is cooked (most of the water will be absorbed).
3.
Just before the end of cooking time stir
through the sweetcorn and jalapenos if using.
4.
Serve topped with ½ avocado per person.