Summary

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

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Instructions

1. 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.
2. Place the diced avocado and lime juice on the plates over the salad. Garnish the salad with coriander if necessary.