Mexican Quinoa Pan

Summary

Ingredients

• 2 tablespoons oil
• 1 clove garlic
• 1 chilli pepper (s)
• 250 g quinoa
• 250 ml vegetable stock
• 1 can kidney beans (approx. 425 g)
• 1 can corn (approx. 425 g)
• 1 can tomato (s), chopped (approx. 400 g)
• 1 teaspoon chili powder
• 0.5 teaspoon ½ cumin
• salt and pepper
• 1 avocado (s)
• 0.5 ½ lime (s)
• Herbs (coriander, parsley), optional

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Instructions

1. Chop the garlic and chilli pepper. Heat the oil in a large deep pan and briefly fry the garlic and chilli in it.
2. Add the quinoa, vegetable stock, kidney beans, corn and tomatoes to the pan. Season with chilli powder, cumin, salt and pepper. Bring everything to the boil briefly, put a lid on the pan and simmer on a low heat for 20 minutes.
3. Halve the avocado around the core, remove the pulp and cut into cubes. Roll the lime a few times over the work surface with light pressure to get more juice out of the fruit. Add the avocado pieces and the juice of half a lime to the pan and serve immediately. Garnish with coriander or parsley if necessary.
4. Tip: Amaranth and millet also work as alternatives to quinoa.