Quinoa with Borlotti Beans and Cumin

 

INGREDIENTS

1 teaspoon olive oil

1 onion, chopped

3 cloves garlic, chopped

125g quinoa

1 1/2 cups reduced-salt vegetable stock

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

salt and freshly ground black pepper to taste

185g sweet corn kernels

400g canned borlotti, drained and rinsed

handful chopped fresh coriander

 

PREPARATION METHOD

1.          Heat the oil in a saucepan over medium heat. Stir in the onion and garlic and cook until lightly browned.

2.         Add quinoa and vegetable stock. Season with cumin, cayenne pepper, salt and pepper. Bring the mixture to the boil. Cover, reduce heat, and simmer on very low heat for 20 minutes, (may take longer and need topping up with boiling water.)

3. Add corn for last 5 minutes until heated through.
4. Drain any remaining liquid using colander and mix in the beans and coriander.