Mexican Quinoa

 
 

Who said quinoa was boring? Bet they haven’t tried this quinoa dish bursting with Mexican inspired flavours…

SERVES: 4

INGREDIENTS

  • 1 cup quinoa

  • 2 tablespoons olive oil (yellow)

  • 1 red bell pepper

  • 1 green bell pepper

  • 1 onion

  • 1 carrot

  • 1 cup boiled black beans (soaked overnight and boiled, or use a tin)

  • 1/2 cup sweet corn (fresh and steamed, or use a tin)

  • 2 cloves garlic (minced)

  • 1 inch ginger (grated)

  • 1 green chilli

  • 2 tomatos

  • 1/4 cup finely chopped parsley or cilantro

  • 2 tablespoons fresh lemon juice

  • 1 tsp chilli flakes

  • 1/4 tsp black pepper

  • 1/4 tsp roasted cumin seeds powder

  • 2 tsp taco powder

  • Salt to taste

Method

  1. Wash the quinoa twice and boil with 1 3/4 cup water and half tsp salt. Bring it to a boil, then lower the heat for 15 minutes till all the water has been absorbed and the quinoa has cooked.

  2. Remove the quinoa and spread into a dish and leave to cool.

  3. Chop all the vegetables finely.

  4. Take a wok, sauté onions, garlic, ginger and chilli in olive oil. When the onions turn translucent, add the bell peppers, carrots and corn. Cook till the carrots are cooked. Add salt to taste. After 2-3 minutes, add chopped tomatos and cover and cook till the tomatos turn soft.

  5. Add all the spices and taco powder. Stir and add the cooked beans and quinoa.

  6. Add cilantro or parsley leaves and lemon juice. Give it a good stir and adjust your salt and spice levels to taste.

  7. Serve hot with Nachos and guacamole.

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