Mexican quinoa

Want a really spicy dish? Don't seed the chillies.

Ingredients

1 Tbsp	Olive oil
2 cloves	Garlic, crushed
2	Chillies, seeded and diced
1 cup	Quinoa (Main)
1 cup	Vegetable stock
1 cup	Corn kernels
400 g	Black beans, drained and rinsed
½ tsp	Ground cumin
1 tsp	Salt and freshly ground black pepper
1	400g can cherry tomatoes, drained

Topping

1	Avocado, halved, seeded, peeled and diced
1	Lime, juiced
2 Tbsp	Coriander leaves, chopped

Directions

1. Heat the olive oil in a large frying pan over medium-high heat. Add the garlic and chillies and cook, stirring frequently, until fragrant, about 30 seconds.
2. Rinse the quinoa under cold water. Stir into the pan with the stock, corn, beans, cumin, salt and pepper. Cover and simmer until the quinoa is cooked, about 20 minutes. Add a little more stock if too dry. Add the tomatoes and heat through gently.
3. Top with the avocado, lime juice and coriander just before serving.