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- 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.
- Stir in the quinoa, vegetable stock, beans, tomatoes, sweetcorn, chilli powder and cumin. Season with salt and pepper.
- Bring to a boil, then cover, reduce the heat and simmer for about 12 minutes until the quinoa is cooked through.
- 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