This is the name of the dish we have chosen for you; Mexican quinoa pan.
2 tablespoons oil
1 toe garlic
1 chili pepper
250 g quinoa
250 ml vegetable broth
1 tin of kidney beans (about 425 g)
1 can of corn (about 425 g)
1 can tomato, chopped (about 400 g)
1 teaspoon chilli powder
1/2 teaspoon cumin salt and pepper
Herbs (coriander, parsley), optional
about 15 minutes
Cooking / baking time:
about 25 minutes
Chop the garlic and chilli pepper. Heat the oil in a large deep pan and sauté the garlic and chili in it.
Add the quinoa, the vegetable stock, the kidney beans, the corn and the tomatoes to the pan. Season with chili powder, cumin, salt and pepper. Bring everything to a boil briefly, put a lid on the pan and simmer for 20 minutes on a low flame.
Halve the avocado around the kernel, extract the pulp and cut into cubes. Roll the lime over the work surface a couple of times with light pressure to get more juice out of the fruit. Add the avocado pieces and the juice of half a lime to the pan and serve immediately. Possibly. garnish with coriander or parsley.
Tip: As an alternative to quinoa also amaranth and millet work safely.