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
400g tinned of black beans, drained and rinsed
400g tinned chopped tomatoes
198g tinned sweetcorn
1 tsp chilli powder
½ tsp cumin
Salt and black pepper
1 avocado, chopped
1 lime, juiced
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.

Note: Kidney beans can be used as an alternative to Black beans, if you wish.

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