Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 tablespoons oil
- 3 clove (s) garlic
- 1 jalapeño or chilli pepper, chopped
- 400 g black beans
- 400 g corn
- 3 tomato (s), chopped
- 1 cup quinoa, approx. 70 g
- 2 cups vegetable stock, approx. 475 ml
- 1 teaspoon cayenne pepper or chili powder, if you like it very hot, tablespoon
- 2 teaspoons cumin powder
- 1 teaspoon salt
- 1 teaspoon pepper
For the set:
- 1 avocado (s), diced
- 1 lime (s), juice it
- some coriander
Print Recipe
Pin Recipe Instructions
- Fry the jalapeño or chilli pepper and the garlic in oil in a pan or saucepan for about two minutes. Put all other salad ingredients in the pan or saucepan and simmer covered for 15-20 minutes until the liquid has been absorbed. The lid can also be removed for the last few minutes so that the water evaporates better.
- Place the diced avocado and lime juice on the plates over the salad. Garnish the salad with coriander if necessary.
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