Quinoa cooked with jalapeno chilli peppers, black beans, sweetcorn and diced tomatoes is an easy one-pot vegan meal.
3 people made this
2 teaspoons olive oil
3 jalapeno chilli peppers, seeded and finely chopped
2 cloves garlic, minced
300ml vegetable stock
1 (400g) tin black beans, drained and rinsed
1 (400g) tin chopped tomatoes with juice
175g frozen sweetcorn
1/2 teaspoon coarse sea salt, or to taste
1 tablespoon chopped fresh coriander
1/4 lime, juiced
Method Prep:15min › Cook:25min › Ready in:40min
Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.
Add vegetable stock into the saucepan. Stir black beans, tomatoes, quinoa, sweetcorn and salt into the stock. Bring to the boil; reduce heat to low and simmer, covered, until the liquid is fully absorbed into the quinoa, 20 to 25 minutes.
Fluff quinoa with a fork. Stir in coriander and lime juice.