Wednesday, 23 September 2015

Black Bean, Sweetcorn and Tomato Quinoa

The original recipe made this into a burrito filling, which I did initially but I ended up with so much leftover filling that I decided to just freeze some as a quick easy meal. I have to say that I really liked this both as a burrito and as a dish in it's own right. The flavours were fab and the burritos were great to take to work for lunch.

Black Bean, Sweetcorn and Tomato Quinoa (adapted from Iowa Girl Eats)
(Serves 4)

250g quinoa, rinsed and drained
1 tbsp oil
1 shallot, chopped
340g frozen sweet corn, thawed
1 red pepper, chopped
salt and pepper
400g can black beans, drained then rinsed
125ml vegetable stock
1 tomato, chopped
1 tsp chilli powder
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
3 tbsp chopped fresh coriander
juice 1/2 lime

Bring a large pan of water to the boil and add the quinoa, cook according to packet instructions. Set aside to cool slightly.

Meanwhile, heat the oil in a large frying pan over medium-high heat then add the shallot, corn and red pepper, season with salt and pepper, then fry until the shallots are tender, 4 mins.

Add the black beans, vegetable stock, chili powder, smoked paprika and cayenne pepper then simmer until the liquid is nearly absorbed, 4 mins. Add the tomatoes then simmer until tender, 2 mins. Remove the pan from heat then stir in the coriander and lime juice. Set aside to cool slightly (the liquid will continue to thicken and be absorbed as the mixture cools). Serve.

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