Main
Black Bean, Pinto & Quinoa Lunch Bowl with Mango and Avocado
20 minServes 4Nutri-Score A€
A
20 min
20 minBlack Bean, Pinto & Quinoa Lunch Bowl with Mango and Avocado
what you need
Ingredients
black beans (canned, drained and rinsed)Pantry400 g- pinto beans (canned, drained and rinsed)Pantry400 g
corn (canned, drained)Pantry285 g
quinoa (rinsed, cooked)Grains150 g
mango (diced)Produce0.5 pieces
avocado (diced)Produce0.5 pieces- edamame (shelled, cooked (optional))Produce100 g
per serving
Nutrition
322kcal
- Carbs
- 53 g
- Proteins
- 16 g
- Fat
- 6 g
what you’ll use
Tools
Mixing bowl
Saucepan
Colander
step by step
Method
- Step 1
Cook the quinoa
- Rinse the quinoa and cook it in a saucepan according to the package instructions until fluffy.
- Let it cool slightly.
- Step 2
Mix the beans and corn
- Drain and rinse the black beans and pinto beans, and drain the corn.
- Combine them in a mixing bowl and set aside the extra portion for the week.
- Step 3
Assemble the bowl
- Add the cooked quinoa to the bean mixture.
- Fold in the diced mango and avocado.
- Top with edamame for extra protein if using.