Quinoa Taco Bowl with Roasted Tomato Salsa

Ingredients

• 300 g quinoa
• 400 g cherry tomatoes
• 400 g tinned black beans
• 1 red onion
• 3 clove garlic cloves
• 1 tsp ground cumin
• 2 lime
• 25 g fresh coriander
• 2 tbsp olive oil
• 200 g frozen sweetcorn

Method

1. 1

   Preheat the oven to 200°C. Place the cherry tomatoes and unpeeled garlic cloves on a baking tray, drizzle with olive oil and roast for 20 minutes until blistered.

2. 2

   Meanwhile, rinse the quinoa and cook in a saucepan with 600ml of water for 15 minutes until fluffy. Stir in the juice of one lime and half the coriander.

3. 3

   Squeeze the roasted garlic from its skin and blend with the roasted tomatoes, remaining coriander, a pinch of cumin, lime juice and salt to make a rough salsa.

4. 4

   Cook the frozen sweetcorn in boiling water for 3 minutes, then drain. Warm the black beans in a small pan.

5. 5

   Build the bowls with cumin-lime quinoa, black beans, sweetcorn and a generous spoonful of roasted tomato salsa.