Quinoa lends itself well to punchy flavours and this Mexican style dish is a perfect match for it. Added bonus is that it's also an excellent recipe to batch cook for lunch the next day.
Prep
5 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
tomatoes 2 (chopped)
bell pepper 1 (diced)
quinoa 300 g
black beans 400 g (drained)
tinned sweetcorn 200 g (drained)
smoked paprika 1 tbsp
ground cumin 1 tsp
cayenne pepper ½ tsp
chilli flakes ½ tsp
vegetable stock cube 1
lime 1 (sliced)
fresh coriander 1 handful (chopped)
avocado 1 ½ (sliced)
Method
Roughly dice the tomatoes. Deseed and dice the bell pepper. Use whichever colour pepper you prefer.
Rinse the quinoa under cold water. In a large pan, add the quinoa, black beans, sweetcorn, tomatoes, paprika, cumin, cayenne pepper and chilli flakes. Pour in 250ml water per serving. Crumble in the stock cube.
Simmer gently for 15-18 minutes, until all the water has been absorbed.
While the quinoa cooks, prep your garnishes. Slice the lime into wedges, roughly chop the coriander leaves and stalks and slice the avocado.
Fluff up the quinoa with a fork, scatter the coriander on top. Serve with the lime wedges and sliced avocado. Enjoy!
