Ingredients
Quinoa (approx 1 and 1/2C)
Vege stock (x as much as the packet says to use)
Frozen corn or fresh if in season (approx 2C)
Red onion (x 1, diced)
Garlic (x 2 cloves, crushed)
Coriander (x1 bunch, or a couple of really good shakes of dried if you don’t have fresh)
Cumin (x 2 good shakes of the dried stuff)
Chilli (x1, finely chopped, seeds removed)
Green beans (2C, frozen or fresh)
Lime (x1, zest and juice)
Feta (approx 50g, crumbled)
Black pepper
Method
Cook the quinoa in the vege stock as per packet instructions.
While cooking the quinoa, get the frozen corn out and let it defrost. Once defrosted, whizz to a super fine paste (no one likes chunky bits!) and put aside.
Chuck the onion and garlic in a pan with olive oil and cook until smelling good. Add in the coriander, cumin, chilli and corn paste.
Once the quinoa is cooked, mix in the corn / spice paste.
Stir in the lime zest, lime juice and crack through as much black pepper as you like.
Chop up the beans and chuck them in. Mix.
Sprinkle feta all over.
Serve. Nom nom nom.
Alternatives
Want it meaty? Goes well with BBQ eye steak apparently.
Want it gluten free? It is!
Want it dairy free? Don’t add feta
H/T
This recipe is adapted from one by Jamie Oliver.