Ingredients (4 servings approx.)

• 1 Cup / 190g Quinoa (Thoroughly washed/soaked/strained)
• 2 Cups / 1 Can (398ml Can) Cooked Black Beans (drained/rinsed)
• 3 Tablespoon Olive Oil
• 1 + 1/2 Cup / 200g Onion - chopped
• 1 + 1/2 Cup / 200g Red Bell Pepper - chopped into small pieces
• 2 Tablespoon Garlic - finely chopped
• 1 + 1/2 Cup / 350ml Passata / Tomato Puree / Strained Tomatoes
• 1 Teaspoon Dry Oregano
• 1 Teaspoon Ground Cumin
• 2 Teaspoon Paprika (NOT SMOKED)
• 1/2 Tsp Ground Black Pepper
• 1/4 Teaspoon Cayenne Pepper or to taste (optional)
• 1 + 1/2 Cups / 210g Frozen Corn kernels (you can use fresh corn)
• 1 + 1/4 Cup / 300ml Vegetable Broth (Low Sodium)
• Add Salt to Taste (1 + 1/4 Tsp of Pink Himalayan Salt recommended)

Garnish:

• 1 cup / 75g Green Onion - chopped
• 1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) - chopped
• Lime or Lemon juice to taste
• Drizzle of extra virgin Olive oil

Method:

1. Thoroughly wash the quinoa until the water runs clear and soak for 30 minutes. Drain and let it sit in the strainer.
2. Drain the cooked black beans and allow them to sit in a strainer.
3. In a wider pot, heat olive oil over medium to medium-high heat. Add onion, red bell pepper, and salt. Fry until browned.
4. Add chopped garlic and fry for 1 to 2 minutes until fragrant. Then, add the spices: oregano, ground cumin, black pepper, paprika, cayenne pepper. Fry for another 1 to 2 minutes.
5. Add the passata/tomato puree and cook until thickened, about 4 minutes.
6. Add the rinsed quinoa, cooked black beans, frozen corn, salt, and vegetable broth. Stir well and bring to a boil.
7. Cover and reduce heat to low, cooking for about 15 minutes or until quinoa is cooked (not mushy).
8. Uncover, garnish with green onion, cilantro, lime juice, and olive oil. Mix gently to avoid mushiness.
9. Serve hot. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.

Important Tips:

• Use a wider pot for even cooking.
• Wash quinoa thoroughly to remove bitterness.
• Adding salt to the onion and peppers helps release moisture for faster cooking.