Summary

Ingredients

• 125 g quinoa, alternatively millet or red lentils
• 1 can tomatoes, chunky
• 1 can kidney beans
• 4 tablespoon corn
• 200 ml water
• 1 tablespoon oil
• 1 clove garlic
• 0.5 teaspoon ½ cumin powder
• some chili powder
• salt and pepper
• Lime juice

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Instructions

1. Heat the oil in a pan, squeeze in the garlic and sweat in it. Add the ground cumin to the garlic and fry briefly. Also add the chili powder.
2. Wash the quinoa in a colander under hot water and allow to drain. Put the quinoa in the pan, fry briefly and deglaze with the chopped tomatoes and water. Season with salt and pepper.
3. Drain the kidney beans and corn and add to the pan after a few minutes.
4. Let everything simmer for about 20-30 minutes, adding a little more liquid if necessary.
5. At the end it should have a creamy consistency and the liquid should be soaked up. Season to taste with salt, pepper and lime juice. It can also be seasoned with Mexican spices.
6. Avocado, Greek yoghurt or nuts taste very good as a topping.