Black bean and quinoa lettuce cups
( SERVES 8 )
Photo by Annabel Langbein Media
My favourite way to cook a batch of quinoa is to saute 2 finely diced shallots in 3 Tbsp olive oil until tender but not browned. Rinse 1 cup quinoa in a sieve under cold water, drain well and add to shallots with 11⁄2 cups water and a good pinch of salt. Bring to a simmer, then cover and cook on lowest heat until all the water has been absorbed and the quinoa has split open, revealing the germ of the kernel. Allow to stand for 5 minutes then fluff with a fork. Makes about 3 cups. Leftover cooked quinoa will keep in the fridge for 3-4 days and also freezes well.
|1 Tbsp||Neutral oil|
|1 clove||Garlic, crushed|
|1 tsp||Ground cumin|
|1 pinch||Cayenne pepper|
|½||Lemon, finely grated zest only|
|1½ cups||Cooked black beans, or a 400g can black beans, drained and rinsed|
|1½ cups||cooked quinoa, (half a cup raw)|
|2 Tbsp||fresh lemon juice|
- Heat oil in a large frying pan.
- Add garlic, cumin, cayenne and lemon zest and sizzle for about 30 seconds. Add beans and toss over heat for 1-2 minutes.
- Remove from heat, mix in pre-cooked quinoa and lemon juice and leave to cool.
- When ready to serve, add tomatoes, avocado, spring onion and coriander. Season to taste. Toss to combine and serve in a bowl with lettuce cups alongside so people can help themselves.