Mexican quinoa pan

Ingredients for 4 servings:

• 2 tbsp oil
• 1 clove(s) garlic
• 1 chili pepper(s)
• 250g quinoa
• 250 ml vegetable stock
• 1 can kidney beans (approx. 425 g)
• 1 can of corn (approx. 425 g)
• 1 can tomato(s), chopped (approx. 400 g)
• 1 tsp chili powder
• ½ tsp cumin
• salt and pepper
• 1 avocado(s)
• ½ lime(s)
• Herbs (coriander, parsley), optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegan, gluten-free version of chili sin carne

Finely chop the garlic and chili pepper. Heat the oil in a large, deep pan and briefly fry the garlic and chili. Add the quinoa, vegetable stock, kidney beans, corn, and tomatoes to the pan. Season with chili powder, cumin, salt, and pepper. Bring everything to a boil, then cover the pan and simmer on low heat for 20 minutes. Halve the avocado around the pit, scoop out the flesh, and dice it. Gently roll the lime across the work surface a few times to get more juice out of the fruit. Add the avocado pieces and the juice of half a lime to the pan and serve immediately. Garnish with cilantro or parsley, if desired. Tip: Amaranth and millet would also work as alternatives to quinoa.