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Mexicanricesalad with quinoa and Purplecabbage

Ingredients

  • Red cabbage or Chinese cabbage
  • 1 packet Quinoa with brown rice
  • Extra virgin olive oil
  • Mexican seasoning
  • Mixed coloured peppers
  • Cumin
  • Fennel
  • Avocado 
  • Lemon juice
  • Cracked pepper
  • Pink Himalayan sea salt
  • red Onion (option )
  • Garlic (optional)
  • Fresh cilantro
  • Mexican beans (1 can )
  • Asafoetida

Step 1 : Chop all veggies – Thinly slice the red cabbage and bell peppers and keep aside . chop half a red onion into small bits and keep aside . Chop 1 or 2 large pieces of garlic into small bits . (Optional) avoid if you don’t eat garlic or onion. PS ; If you dont want to chop veggies and are hard pressed for time use a bag of mixed frozen veggies which contain mixed bell peppers

Step 2 : Boil a cup of quinoa and low glycemic brown rice as per packet instructions. I used the pre boiled 90 seconds ready made one . I just cooked it for 90 seconds in boiling hot water till the starch comes up to the top and the water looks cloudy . Rinse the cooked rice / quinoa through a colander under cold water 2-3 times to remove all the starch.

Step 3 . Mash half a ripe avocado with half a lemon squeeze , add a tablespoon of extra virgin olive oil, cracked pepper and pink Himalayan sea salt and chopped fresh cilantro and mix well .

Step 4 : Cooking – Add a tablespoon of extra virgin olive oil in a stone frying pan on low heat , add your chopped garlic and fry till it changes colour, add your chopped onions (avoid if you are too lazy to chop or don’t eat them ) but it definitely adds flavour, add a teaspoon of cumin and fennel and stir fry for another minute , add half teaspoon of asafoetida and fry , add your cabbage, mixed bell peppers and stir fry .

Step 5: Next Add your Mexican beans and Season with Mexican spices (1.5 tablespoon or more if you want it more spicy ) . mix well . Next add the strained brown rice quinoa mix and mix everything well .

Step 6: Season with half a lemon juice and a dash of cracked pepper and mix well .

Step 7: Plate up -Finally decorate with freshly chopped cilantro and serve along with your tangy and delicious avocado lemon dressing. So it’s a perfectly balanced onr pan meal with protein from the Mexican beans , carbs from quinoa/ brown rice and veggies. Bon appetite , enjoy.

Disclaimer: These recipes are for normal healthy people . If you suffer from any chronic disease like Gerd /Acidreflux/Candida /SIBO gastritis/ IBS/ Leakygut/ Autoimmunedisease, Thyroid issues etc etc this may or may not be applicable for your particular condition. Feel free to DM me for a free zoom session with no strings attached whatsoever to tailor make a diet for your specific condition. Also if you have any allergies to Nuts or certain ingredients please check before consuming, we are not responsible. All rights reserved .

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