Directions

• Rinse the quinoa in a sieve over the sink.
• Put the quinoa into a saucepan with the boiling water or stock and bring to the boil, then reduce the heat to a low simmer.
• Cover the pot and cook the quinoa for about 20 minutes or until the water has been absorbed. Make sure to keep an eye on it and give it an occasional stir to stop it sticking to the bottom of the pan.
• While the quinoa is cooking, heat the rapeseed oil in a separate pan, add the onions and sauté for a few minutes until they have softened.
• Next, add the garlic and sauté for another 2 to 3 minutes.
• Drain the beans and add them to the onions along with the coriander, cayenne pepper, chilli powder and half a cup of water.
• Bring the beans to the boil and then reduce the heat and let them simmer for 15 minutes (you may need to add more water).
• Once almost all the liquid has evaporated take off the heat and mix in the juice from 1 lime.
• Whilst the quinoa and beans are simmering, you can make the guacamole. Start by cutting a large handful of baby plum tomatoes into quarters, put them in a bowl and squash with a fork.
• Next, add the ripe avocado cut into chunks. Mash these both together with a pinch of chilli flakes and the juice of half a lime.
• Once the quinoa is cooked, fluff it up with a fork and mix in some fresh coriander leaves.
• To assemble your burrito bowl, divide the quinoa between two bowls, add a handful of shredded lettuce, top with a portion of the spicy mixed beans and dollop on a serving of the guacamole. You can add extra spice with a drizzle of tabasco or Sriracha or cool it down with some Greek yoghurt or hummus.