ONE-POT MEXICAN QUINOA
ONE-POT MEXICAN QUINOA
Serves: 4
Prep: 5 mins
Cook: 25 mins
Nutrition per serving:
384 kcal
14g Fats
53g Carbs
14g Protein
What you need
- 1 tbsp. olive oil
- 2 cloves garlic, minced
- 1 chilli pepper, sliced
- 1 cup (170g) quinoa, uncooked
- 1 cup (240ml) vegetable stock
- 1 tsp. paprika
- ½ tsp. hot paprika
- ½ tsp. cumin
- 1 cup (165g) sweet corn, drained
- 1 cup (170g) black beans, canned, drained
- 1 can (14 oz./400g) chopped tomatoes
- 1 avocado
- 1 lime
- handful fresh coriander
What you need to do
Heat the oil in a large pan over medium heat. Add in the garlic and half of the sliced chili pepper, cook for about 2-3 mins.
Add in the raw quinoa and vegetable stock, increase the heat and add the spices (paprika, hot paprika, and cumin) season with salt and pepper and mix well.
Next, add the sweet corn, black beans, and chopped tomatoes. Mix well to combine, cover and bring to boil. Reduce the heat and simmer covered for about 20 minutes until quinoa is cooked.
Serve with the avocado, drizzle of lime juice, fresh coriander, and the remaining sliced chili pepper.
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