Southern-Style Quinoa Grain Bowl with Black Beans and Avocado

• 140 g Quinoa
• 1 tsp Fine sea salt
• 2 tbsp Extra virgin olive oil
• 2 cloves Garlic
• 200 g Collard greens
• 1 tsp Ground cumin
• 400 g Canned black beans
• 200 g Sweet corn kernels
• 1 piece Lime, juicy
• 2 tsp Hot sauce
• 1 piece Avocado, ripe but firm

1. Rinse the quinoa in a colander, then tip into a saucepan with 350 ml water and 0.5 tsp of the fine sea salt. Bring to the boil, cover, then simmer gently for 12 minutes until the water is absorbed. Take off the heat and leave covered for 5 minutes, then fluff with a fork.
2. Meanwhile, peel and finely grate the garlic. Strip any tough stems from the collard greens, then slice the leaves into ribbons.
3. Heat 1 tbsp of the extra virgin olive oil in a large frying pan over a medium heat. Add the garlic and cook for 30 seconds until fragrant, then add the collard greens, ground cumin and the remaining 0.5 tsp fine sea salt. Sauté for 3 to 5 minutes until the greens are tender and glossy.
4. Drain and rinse the black beans, then add them to the pan with the sweet corn kernels. Cook for 2 to 3 minutes, stirring, until everything is warmed through.
5. Finely grate the lime zest into a mixing bowl, then squeeze in the juice. Whisk in the remaining 1 tbsp extra virgin olive oil and the hot sauce to make a tangy dressing.
6. Halve the avocado, remove the stone, then peel and slice. Divide the warm quinoa between two bowls, spoon over the beans, corn and greens, then drizzle with the dressing. Top with the avocado and serve straight away.

Made this recipe? Rate it — a comment is optional.