Mexican Goodness Bowl

Meanwhile, pour some water into a large saucepan and bring back to the boil. Pop the quinoa and half the stock powder into the pan. Stir to dissolve the stock powder, then reduce the heat. Simmer until the quinoa has doubled in size and the seed has visibly spit, 12-15 mins. Once cooked, drain in a sieve and return to the pan, off the heat. Cover with a lid and set aside.

Drain and rinse the black beans in the sieve. Pop the water (see ingredients for amount) into a small saucepan over a high heat. Stir in the remaining stock powder and Mexican spice and the cumin. Add the black beans then use a potato masher (or fork) to mash up about half of the beans. Bring the water to the boil then reduce the heat slightly. Simmer rapidly for 10-15 mins, stirring often, until the water has evaporated and you are left with a thick bean purée.

While everything is cooking, roughly chop the coriander (stalks and all). Zest and halve the lime. Trim the spring onion then slice thinly. Chop the tomato into small chunks and pop into a small bowl. Add the lime zest, juice from half the lime, a pinch of salt and a good grind of pepper.

Once your beans are done (you may want to add a splash more water if they appear too dry), mix in half the coriander and some lime juice to taste. Once the quinoa is done, stir in the remaining coriander, half the spring onion and season with salt and pepper to taste.