|FOOD|mexican quinoa

I love this recipe, it's simple, vegetarian (vegan*) great for serving as a family meal, its 'clean' so nice and healthy* very filling and contains lots of vegetables!

*without the yogurt or sour cream

You can add it to wraps or serve with tortilla chips, or have it on its own for a lovely filling lunch.

Ingredients

Serves 4 

​1 tbsp olive oil

2 cloves garlic, crushed 1 onion, diced
1 cup dry quinoa

2 cans chopped tomatoes

​1.5 tbsp chilli flakes

1 tbsp tomato puréed
2 tsp cumin

1 tbsp paprika
1/2 tsp cayenne pepper
1/2 tsp ground coriander
Salt and pepper to taste
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed

1.5 cups frozen sweetcorn 

Avocado, fresh tomatoes and yougurt (or sour cream!) to serve

Method 
1. Prepare quinoa according to package directions.

2. Heat olive oil in large pot over medium high heat.  Add garlic and onion, and cook, stirring frequently, until onions have become soft, about 2-3 minutes.

3. Stir in cooked quinoa, tinned tomatoes, tomato purée, chilli powder, cumin, paprika, cayenne, coriander and 1 can of water, making sure to cover most of the ingredients, season with salt and pepper to taste.

4. Reduce heat to low, simmer, covered until thickened, about 25 minutes.  Stir in beans and corn until heated through, about 5 minutes.

5. Serve!