Quick Mexican Quinoa

This recipe is great for a quick weeknight dinner and the perfect leftover for lunch the next day. 

Serves 3-4

Ingredients:

• 1 cup of quinoa

• 1 tbs of olive oil

• 2 cloves of garlic crushed

• 1 small red onion, diced

• 2 cups of vegetable stock 

• 1 x 400g tin of kidney beans, drained

• 1 x 125g tin of corn, drained

• 2 tsp of cumin 

• 2 tsp of paprika

• Chilli flakes, as much or as little as you like

• Salt and pepper

• Avocado to serve

Method:

1. Heat oil in a large saucepan. Add onion and garlic and cook until soft. 

2. Add quinoa, stock and spices. Bring to the boil, then reduce to a simmer. Add beans and corn. Stir. Season with salt and pepper. 

3. Cook on low heat until quinoa is cooked through and all the stock is absorbed.

4. Serve with avocado. 

Enjoy :)