One Pot Beans and Quinoa

Ingredients

• 1 cup quinoa (190g), washed, soaked, strained
• 2 cups cooked black beans (1 can, 398ml), drained and rinsed
• 3 tbsp olive oil
• 1.5 cups onion (200g), chopped
• 1.5 cups red bell pepper (200g), chopped
• 2 tbsp garlic, finely chopped
• 1.5 cups passata/tomato puree (350ml)
• 1 tsp dry oregano
• 1 tsp ground cumin
• 2 tsp paprika (not smoked)
• 0.5 tsp ground black pepper
• 0.25 tsp cayenne pepper (optional)
• 1.5 cups frozen corn kernels (210g)
• 1.25 cups vegetable broth (300ml), low sodium
• 1.25 tsp pink Himalayan salt (adjust to taste)
• 1 cup green onion (75g), chopped (garnish)
• 0.5 to 0.75 cup cilantro (20-30g), chopped (garnish)
• 0.5 to 0.75 tbsp lime or lemon juice (to taste)
• 1 tbsp extra virgin olive oil (for garnish)

Method

1. Wash quinoa thoroughly until water runs clear.
2. Soak quinoa for 30 minutes, then drain and strain excess water.
3. Drain and rinse black beans, let excess water drain.
4. Heat olive oil in a wide pot over medium heat.
5. Add onion, red bell pepper, and 0.25 tsp salt; cook until browned.
6. Add garlic and fry for 1-2 minutes until fragrant.
7. Add oregano, cumin, black pepper, paprika, and cayenne; fry 1-2 minutes on low heat.
8. Add passata and cook on medium heat until thickened, about 4 minutes.
9. Add quinoa, black beans, corn, salt, and vegetable broth; mix well.
10. Bring to a vigorous boil, stirring occasionally to prevent sticking.
11. Cover and cook on low heat for about 15 minutes until quinoa is cooked but not mushy.
12. Uncover and turn off heat.
13. Gently mix in green onion, cilantro, lime juice, and drizzle olive oil.
14. Serve hot.