Serves: 2 | Cook Time: 30 mins | Calories: 625 | Type: Gluten-Free


  • 80g quinoa
  • 1 red onion
  • 1 red pepper
  • 1 avocado
  • 30g pickled sliced jalapenos
  • Handful of coriander
  • 240g kidney beans (drained)
  • 2 tsp smoked paprika
  • 1 lime
  • 20g creamed coconut

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.


  1. Boil a kettle. Rinse the quinoa and place in a pan of 200ml boiling water for 15-20 mins until cooked.
  2. Meanwhile finely slice the red onion and red pepper. Peel and de-stone the avocado and slice thinly. Finely chop the jalapenos and the coriander leaves.
  3. Heat 1 tsp oil in a medium-sized pan. Drain the kidney beans and add to the pan with half of the smoked paprika and the jalapenos and cook for 5 mins. Remove from the pan, set aside and cover.
  4. In the same pan, heat 1 tsp oil and fry the onion for 3 mins, then add the red pepper and fry for 5 mins. Stir through the remaining smoked paprika.
  5. Meanwhile, in a bowl, mix the creamed coconut with 20ml boiling water to form a sauce. Add a squeeze of lime juice and a pinch of sea salt.
  6. When the quinoa has finished cooking, drain and mix with the kidney beans and half of the coriander. Season with sea salt and black pepper.
  7. To serve: spoon the quinoa and beans into a bowl, top with the red pepper and onion, then layer over the sliced avocado. Drizzle over the coconut lime sauce and scatter over the remaining coriander leaves.