Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• olive oil
• 1 teaspoon cumin
• 1 bell pepper (s)
• 1 can corn
• 1 can kidney beans
• 1 can tomatoes, chunky
• 200 g quinoa
• 400 ml vegetable stock
• salt and pepper
• Yogurt or sour cream, vegan if necessary
• Chilli to taste

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Instructions

1. Peel onion and garlic and chop finely. Cut the bell pepper into cubes. Drain the corn and beans. Wash the quinoa if necessary.
2. Heat the olive oil in a saucepan, briefly fry the onion, garlic and cumin. Add paprika, corn, beans, tomatoes, quinoa and stir. Top up with vegetable stock and bring to the boil briefly. Simmer over medium heat with the lid closed for about 20-25 minutes. Stir every now and then and add liquid if necessary. When the quinoa is done, season with salt and pepper.
3. Arrange on the plate and top with (vegan) yogurt and chilli if you like.