Mexican Quinoa

Name: Mexican Quinoa
Total time: 1500 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 cup Quinoa; 15 oz can of Black Beans; 2 cups frozen corn; 1 small red onion (diced); 3 cloves garlic (minced); 2 Peppers (Red and Orange); 15 oz can of canned diced tomatoes; 1 bird eye chili (optional); 1 tbsp paprika powder; 1/2 tbsp cumin; 2 tbsp parsley; 2 tbsp lime juice; Ground Pepper (for taste); 1 1/2 cups Vegetable Broth; 1 avocado (to serve); Oil

Samantha Evans @cook_9765471

Worcester, UK

This is a great Vegan dish. I’m a huge fan of Mexican food and spice and this dish is crave worthy.

Samantha Evans @cook_9765471

Worcester, UK

This is a great Vegan dish. I’m a huge fan of Mexican food and spice and this dish is crave worthy.

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Ingredients

25 minutes

4 servings

1 cupQuinoa
15 ozcan of Black Beans
2 cupsfrozen corn
1small red onion (diced)
3 clovesgarlic (minced)
2Peppers (Red and Orange)
15 ozcan of canned diced tomatoes
1bird eye chili (optional)
1 tbsppaprika powder
1/2 tbspcumin
2 tbspparsley
2 tbsplime juice
Ground Pepper (for taste)
1 1/2 cupsVegetable Broth
1avocado (to serve)
Oil

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Steps

25 minutes

1

Add a generous amount of oil to a large pot, and sauté onions for 2-3 minutes on medium high
2

Add garlic and bell peppers and cook for two minutes
3

Add beans, chopped onion, corn, quinoa, paprika, cumin, tomatoes and vegetable broth.
4

Cover with lid and cook for 15 minutes, stirring occasionally and adding oil if necessary.
5

Reduce heat to low, adding parsley, lime juice, and ground pepper to your tasting. Cook for an additional five minutes.
6

Serve with avocado.