Mexican quinoa

Mexican quinoa Easy Food

Serves 4

1 tbsp olive oil
2 garlic cloves, crushed
1 green chilli, finely chopped
200g quinoa
250ml vegetable stock
1 x 400g tin of black or kidney beans, drained and rinsed
1 x 400g tin of chopped tomatoes
1 x 198g tin of sweetcorn
1 tsp chilli powder
½ tsp cumin
Salt and black pepper
1 avocado, chopped
Juice of 1 lime
2 tbsp fresh coriander, chopped

  1. Heat the olive oil in a large pan over a medium-high heat and cook the garlic and green chilli for one minute, stirring frequently.
  2. Stir in the quinoa, vegetable stock, beans, tomatoes, sweetcorn, chilli powder and cumin. Season with salt and pepper.
  3. Bring to a boil, then cover, reduce the heat and simmer for about 12 minutes until the quinoa is cooked through.
  4. Remove from the heat and stir in the avocado, lime juice and coriander. Serve immediately.

Per serving: 729kcals, 18.7g fat (3.4g saturated), 114.2g carbs, 7g sugars, 32.4g protein, 25g fibre, 0.26g sodium