1 Tbsp olive oil 2 cloves garlic, pressed Half a green capsicum, chopped ¼ tsp chili powder ½ tsp ground cumin (or more for cumin lovers) 1 cup vege stock 1 cup dry quinoa, any colour 1 tin of black beans, rinsed and drained. 1 tin diced tomatoes 1 cup corn kernels Salt to taste 1 avocado, cut into chunks Freshly ground black pepper Juice of 1 lime 2 Tbsp chopped coriander leaves
Heat the olive oil in a large frypan over medium to high heat. Add the garlic and capsicum and cook, stirring frequently, for a minute or two. Add the chili powder, and cumin, and stir briefly. Add the black beans, quinoa, tomato, corn and vege stock. Season with salt and pepper. Bring to a boil, cover and reduce heat. Simmer until the quinoa is cooked, about 20 minutes. Add the lime juice, avocado and coriander, and serve.
Source: Cathy Duffield