Ingredients:

• 1 cup quinoa
• 1/2 cup red kidney beans (cooked)
• 1 tablespoon olive oil
• 1 tablespoon garlic (minced)
• 1 small onion (chopped)
• 1/2 cup sweet corn
• 1/2 cup mixed peppers (chopped)
• 1 green chili (chopped)
• 2 tablespoons tomato paste
• Salt & pepper (to taste)
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 1/4 cup vegetable stock
• Handful of coriander (chopped)
• Lemon juice (to taste)

Method:

• Rinse quinoa thoroughly and set aside.
• Heat olive oil in a pan over medium heat.
• Sauté minced garlic and chopped onion until softened.
• Add sweet corn, mixed peppers, and green chili. Cook for 3-4 minutes.
• Stir in cumin powder, chili powder, salt, and pepper.
• Add tomato paste and vegetable stock; bring to a simmer.
• Mix in quinoa, cover, and cook for 15 minutes or until liquid is absorbed.
• Add red kidney beans and cook for an additional 5 minutes.
• Garnish with coriander and a squeeze of lemon juice.

Serve and enjoy!