- 1 tbsp olive oil
- 2 cloves garlic, pressed
- long red chilli, chopped finely
- 1 cup quinoa
- 1 cup vegetable stock
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 cup corn kernels (note: not can !)
- 1 tsp chilli powder
- ½ tsp cumin
- salt and freshly ground black pepper, to taste
- 1 avocado, diced
- juice of 1 lime
- 2 tbsps chopped fresh parsley
—Heat olive oil in a large pan over medium high heat. Add garlic and chilli, and cook, stirring frequently, until fragrant, about 1 minute.
—Stir in quinoa, stock, beans, tomatoes, corn, chilli powder and cumin; season with salt and pepper, to taste.
—Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.
—Stir in avocado, lime juice and parsley and serve immediately.
There’s a bit of a problem with seconds, as in next day seconds: the quinoa goes on soaking up the liquid so that there isn’t any left after the first delicious consuming’s done. I have yet to solve this; but I think I’ll make a bit of weak stock, because I’m not keen on the thought of adding simply water.
This interests me: there are many vegetarian meals to which the thinning down with water is absolutely fine, so what’s the difference ?
My suspicion is that it’s the amount of tomato in this recipe, and/or its prevalence (so to speak): there isn’t much. Also, I used Mutti’s Polpa Pronta (i.e., no chunks), which meant that the tomato content was largely .. erhmm .. absorbed. Or perhaps hidden ? And this is food for thought for all vegetarian dishes, especially as I quite often feel that there’s too much tomato. (Northern Italians are very demeaning about Southerners’ over-use of this vegetable; but their emphasis on cream-based sauces is out of bounds for me.)
I’m still on the WW thing, and I’ll post about it because it’s changed again ..