John Myers
Ingredients for 2 servings:
- 125 g quinoa, alternatively millet or red lentils
- 1 can tomatoes, chopped
- 1 can kidney beans
- 4 tbsp corn
- 200 ml water
- 1 tbsp oil
- 1 garlic clove(s)
- ½ tsp cumin powder
- some chili powder
- salt and pepper
- Lime juice
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes
vegetarian, vegan
Heat the oil in a pan, press in the garlic, and sauté. Add the ground cumin to the garlic and fry briefly. Also add the chili powder. Rinse the quinoa in a sieve under hot water and drain. Add the quinoa to the pan, fry briefly, and deglaze with the chopped tomatoes and water. Season with salt and pepper. Drain the kidney beans and corn, and add them to the pan after a few minutes. Simmer everything for about 20-30 minutes, adding a little more liquid if needed. By the end, it should have a creamy consistency and the liquid should be absorbed. Season with salt, pepper, and lime juice. It can also be seasoned with Mexican spices. Avocado, Greek yogurt, or nuts taste great as a topping.
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