Spicy quinoa with black beans and sweetcorn

    40 min

    Quinoa cooked with jalapeno chilli peppers, black beans, sweetcorn and diced tomatoes is an easy one-pot vegan meal.

    3 people made this

    Serves: 6 

    • 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 quinoa
    • 175g frozen sweetcorn
    • 1/2 teaspoon coarse sea salt, or to taste
    • 1 tablespoon chopped fresh coriander
    • 1/4 lime, juiced

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.
    2. 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.
    3. Fluff quinoa with a fork. Stir in coriander and lime juice.

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