Quinoa with Peppers, Avocado and Sweetcorn
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
6
- Ingredients
- 1 cup Quinoa (rinsed)
- 1 ½ cups water
- ¼ tsp salt
- 2 tsps vegetable oil
- 1 Jalapeño (pepper)
- 2 cloves garlic cloves (crushed)
- 1 small, green Bell pepper (diced)
- 1 small, green Bell pepper (diced)
- 1 tsp ground Cumin
- 1 tsp ground cilantro
- 2 Limes (juice)
- 2 Tbsps extra virgin olive oil
- ½ tsp salt
- 3 ½ ozs canned black beans (drained and rinsed)
- 2 large, ripe Tomatoes (diced)
- ½ small Cucumber (chopped)
- 7 ozs canned Sweet corn (drained)
- 3 Tbsps chopped cilantro
- 4 scallions (chopped)
- 1 Avocado
- 2 tsps lemon juice
- freshly ground peppers
Preparation steps
1.
Put the quinoa, water and salt into a pan. Cover and bring to a boil.
2.
Reduce the heat and simmer for about 15 minutes, until the water has evaporated. Remove from the heat and stand for 5 minutes with the lid on. Fluff the quinoa gently with a fork and put into a bowl.
3.
Heat the vegetable oil in a frying pan and gently cook the jalapeno and garlic until softened but not browned.
4.
Add the peppers and cook for 5 minutes.
5.
Add the cumin and coriander and cook, stirring for 2 minutes.
6.
Whisk together the lime juice, olive oil and salt and set aside.
7.
Combine the quinoa, black beans, cooked vegetables, tomatoes, cucumber, sweetcorn, fresh coriander and spring onions in a large bowl.
8.
Peel the avocado and dice the flesh. Toss in the lemon juice, then add to the quinoa mixture.
9.
Pour on the lime juice mixture and stir gently to combine. Season to taste with salt and pepper.
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