On a cool damp spring day a chilli is definitely called for, rather than a salad. But I'm not cooking a chilli for lunch, so have just added many of the raw Chilli con Veggie ingredients to some warmed up grains.
Serves 2 as a light lunch
200g cooked pearl barley, quinoa, or brown rice
1 can black beans, drained
1 pointed red pepper, diced
2 fat spring onions, sliced (or half a small red onion)
1 tbsp chopped picked jalapeños
1 garlic clove, peeled and crushed
1 tsp cumin
1 tsp dried oregano (optional)
2 tbsp mixed seeds (optional)
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
A sprinkle of chopped fresh parsley or coriander (optional)
Dice all your ingredients whilst your grains are cooking, if you do not have any pre-cooked (I have begun batch cooking grains at weeks and freezing it in single portions for such an eventuality). Diced tomato and avocado could be added if you have any to hand.
Stir everything into the warm grains, season to taste, and tuck in.
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