Mexican Pi

Origin

Inspired by traditional Mexican ingredients and flavors, this dish fuses the concept of a savory pie with the wholesome goodness of quinoa. The use of black beans and fresh veggies reflects Mexico's rich culinary heritage while embracing contemporary health trends.

Ingredients

• 1 cupquinoa
• 1 canblack beans
• 1 largeavocado
• 1 cupcherry tomatoes
• 1 smallred onion
• 1/2 cupcilantro
• 2 tbsplime juice
• 1 smalljalapeño
• 1 tspground cumin
• 1 tbspolive oil
• to tastesalt

Instructions

1. 01

   Step 1: Rinse 1 cup of quinoa under cold water to remove its natural bitterness. Cook it in a pot with 2 cups of water, bringing to a boil, then reducing to a simmer. This step is crucial for achieving fluffy quinoa, which should cook for about 15 minutes or until water is absorbed and quinoa is tender.

2. 02

   Step 2: While quinoa cooks, drain and rinse the can of black beans. In a large bowl, combine the beans with diced cherry tomatoes, finely chopped red onion, minced jalapeño, and chopped cilantro. This mixture adds a colorful, flavorful base that complements the quinoa beautifully.

3. 03

   Step 3: Once the quinoa is cooked, fluff it with a fork and mix it into the bean mixture. Drizzle with lime juice and olive oil, adding ground cumin and salt to taste. This step melds all the flavors together and enhances the freshness of the dish.

4. 04

   Step 4: Dice the avocado and gently fold it into the mixture before serving. This ensures the avocado remains intact for a creamy texture that contrasts with the other ingredients.

Chef's notes

• Avoid overcooking the quinoa; it should be fluffy, not mushy. If you're short on time, use pre-cooked quinoa.
• If you're looking for a spicier kick, use serrano peppers instead of jalapeños for an added heat.