Mexican Quinoa

  • Mains
  • Mexican
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Serves 4

  • 1 cup quinoa
  • 1 tin black / kidney beans
  • 1 tin chopped tomatoes
  • 1 pepper
  • 1 avocado
  • 2 handfuls fresh coriander
  • 1 tbsp cooking oil
  • 2 cloves garlic
  • ½ cup veg stock
  • 1 cup frozen sweetcorn
  • 1 tbsp lime juice
  • 1 tsp chilli powder
  • ½ tsp cumin
  • Salt and pepper

  1. Add 1 cup quinoa to a medium saucepan. Cover well with boiling water and simmer 15m.

  2. Heat 1 tbsp cooking oil in a large saucepan or wok over medium heat. Mince 2 cloves garlic and dice 1 pepper. Fry for 2m, stirring.

  3. Add to pan, stir and leave to simmer:

    • 1 tin chopped tomatoes
    • ½ cup veg stock
    • 1 tin black / kidney beans
    • 1 cup frozen sweetcorn
    • 1 tsp chilli powder
    • ½ tsp cumin

  4. Once quinoa has boiled for 15m, drain and stir into vegetables. Cover and simmer on low heat for 10m.

  5. Stir in:

    • 1 chopped avocado
    • 1 tbsp lime juice
    • 2 handfuls fresh, chopped coriander
    • Salt and pepper to taste.