The ingenious trick in this recipe is
that the whole thing is made in one pan - without the unnecessary mess
and extra dishwashing. Even the onions are fried together with the rest
of the ingredients in the same pan. Besides the ease of preparation,
this dish is healthy, nourishing, special and combines ingredients
usually found in Mexican cuisine - corn, beans, avocados, and wonderful
spices.
Ingredients:
1 tbs. olive oil
2 cloves garlic, crushed
1 chili pepper, diced finely
1 cup quinoa
1 cup vegetable stock
1 ½ cups (250 g) black beans, cooked and drained or canned
400 g tomatoes, diced or crushed (canned is also fine)
1 cup corn, (cooked, frozen, or canned)
1 tsp chili powder
½ tsp cumin
Salt, to taste
Pepper, to taste
1 avocado, peeled and cubed
Juice of 1 lemon
2 tsp coriander leaves, finely chopped
Directions:
1. Heat up olive oil in a large pan over a medium-high heat. Add the garlic and chili peppers and stir for about one minute.
2. To the pot add the quinoa, vegetable stock, beans, tomatoes, corn, chili powder, and cumin.
3. Season with salt and pepper to taste and bring the stew to a boil.
4. Cover the pot, lower the flame and cook for about 20 minutes until the quinoa cooks through.
5. At the end of cooking, add the avocado cubes, lemon juice, chopped cilantro, and serve.