Recipe: Mexican Quinoa Pot

Ingredients:

• 1 onion
• 2 cloves of garlic
• 1 medium chili
• 1 tablespoon of coconut oil
• 1 carton/tin of chopped tomatoes
• 1 carton/tin of red kidney beans
• 1/2 cup of green peas
• 1/2 cup of corn
• 1 tea spoon of cumin
• 1 cup of uncooked quinoa
• cayenne pepper
• 1 cup of vegetable stock

To serve (optional) Half of avocado and fresh lemon juice, bunch of fresh herbs: parsley, coriander or dill. Handful of sunflower seeds

Method:

• Fry onions, chilli and garlic in coconut oil until golden.
• Add rinsed quinoa and all other ingredients except (to serve ingredients), bring to the boil and simmer for 20 minutes until the quinoa is cooked (this will depend on the variety of quinoa you use – black quinoa takes longer than white version).
• Season with cayenne pepper.
• Serve hot or cold with mashed avocado, lemon juice and sprinkle with chopped herbs and sunflower seeds.