Mexican Quinoa
This is a super tasty & healthy vegan meal which is easy to prepare.
Ingredients
- 1/3 cup quinoa
- Approx 1 cup water
- 1 tsp Massel chicken stock (Massel stocks are vegetarian)
- 1/2 red onion chopped
- 1/2 red capsicum chopped
- 1 tsp olive oil
- 1 tomato chopped
- 1/4 cup red kidney beans
- 1/4 avocado chopped
- 1/2 tsp cumin
- 1/2 tsp chilli flakes
- 2 tbsp salsa
- 1/4 cup cooked corn
- NB - Measurements are all very approximate & can be altered according to how hungry you are & what you have in the fridge.
Directions
- Fry onion & capsicum in the olive oil in a non stick frypan or saucepan
- Add cumin & chilli, quinoa, about half a cup of water & powdered stock
- Leave to cook for about 20-30 minutes until quinoa is cooked through - I never know how much water to use so keep an eye on it & add more water as needed
- Once it is all cooked add in the kidney beans, tomato & corn to heat through
- Place in bowl & top with salsa & avocado
Variation
Recipe with thanks to Vicki Townsend
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