Leisa’s Mexican Quinoa

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Ingredients

  • 1 tbs Olive Oil
  • 1/2 Onion (diced)
  • 2 Garlic Cloves (minced or crushed)
  • 1/2 Large Jalapeño (chopped finely)
  • 1 Zucchini (diced)
  • 1 Red Capsicum (diced)
  • 1 cup Vegetable Stock (or chicken)
  • 1 can Black Beans (or Red Kidney Beans)
  • 1 can Diced Tomatoes
  • 1 cup Corn Kernels
  • 1 tsp Chilli Powder
  • 1/2 tsp Cumin
  • Salt & Pepper to Season
  • 1 Avocado, halved, seeded, peeled and diced
  • Juice of 1 Lime
  • 2 Tbs chopped Coriander

Preparation

  1. Heat Olive Oil in a large deep walled fry pan or skillet.
  2. Sauté the Garlic, Onion and Jalapeño until it starts to brown.
  3. Add the Quinoa, Vegetable Stock, Zucchini, Capsicum, Black Beans, Diced Tomatoes, Corn, Chili Powder, Cumin and a pinch of salt. Stir to mix well.
  4. Bring the liquid to the boil, then reduce heat to medium low and cover the pan with a lid.
  5. Cook, covered, for 20 minutes, until the Quinoa is cooked through. Stir halfway through cooking to ensure Quinoa cooks evenly.
  6. Serve with diced Avocado tossed in Lime Juice and Coriander.
  7. This dish freezes extremely well (minus the Avocado) 🙂