Serves: 2
Total Time: 20 min.
Ingredients:
Coconut oil
2 red peppers, thinly sliced
1 white onion, thinly sliced
1 lime
1/4 to 1/2 teaspoon cayenne pepper or to taste
1 teaspoon paprika
1 teaspoon garlic powder
1 portion guacamole
For the Quinoa:
2 cups of cooked quinoa (in stock)
1/2 red onion, diced
1 large tomato, diced
1 large handful of coriander, torn from stalks and chopped
Juice of 1 lime
Directions:
Add a little coconut oil to a pan on medium heat. Add peppers and onions to the pan. Sprinkle in all the spices and give everything a good toss. Then leave it to cook, tossing occasionally, while you make the rest.
Add the red onion, tomato, coriander, cooked quinoa, and 1/2 the lime juice to a bowl and mix it well. When the onions and peppers are soft and starting to brown, add the other 1/2 of the lime juice and toss around once more. Let cook for another minute or so and then take off the heat.
Divide the quinoa and peppers and onions between two bowls. Add a generous serving of guacamole and serve with a squeeze of extra lime if desired.
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