“Mouthwatering South African Vegetarian Breakfast Bowl: A Symphony of Flavors and Textures”

Allergens

None

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1 can (400g) black beans, drained and rinsed
• 1 cup corn kernels
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions

1. Step 1: Rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed and quinoa is cooked through. Remove from heat and let stand for 5 minutes. Fluff with a fork. Step 2: In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 3 4 minutes. Step 3: Add the cherry tomatoes to the skillet and cook for another 2 minutes. Step 4: Stir in the cooked quinoa, black beans, and corn kernels. Season with salt and pepper to taste. Cook for an additional 2 minutes to heat everything through. Step 5: Divide the vegetarian breakfast bowl mixture among four serving bowls. Top each with avocado slices and fresh cilantro leaves. Serve with lime wedges on the side.

Chef’s Insight

To add a pop of color, use red bell peppers instead of green or a mix of colors.

Notes

You can add feta cheese for an extra protein boost and creamy texture.