Mexican Chilli & Honey Quinoa

128g Quinoa

Capsicana Ultimate Refried Black Beans

Capsicana Mexican Chilli & Honey Cooking Paste

128g Sweetcorn (canned or frozen)

1 Avocado, peeled, halved and diced

2 Cloves of garlic

1 Jalapeño minced

240ml Vegetable stock

2 Tablespoons of chopped Fresh Coriander

1 Tablespoon Olive Oil

Juice of 1 lime

1. Heat olive oil in a large skillet over medium to high heat.
2. Add the garlic and jalapeño, and cook, stirring frequently, until fragrant (approx 1 min).
3. Stir in the quinoa, vegetable stock, refried beans, tomatoes, corn and cooking paste.
4. Bring to a boil; cover and reduce heat to a simmer. Keep simmering until quinoa is cooked through, about 15-20 minutes.
5. Stir in the chopped avocado, lime juice and coriander. Your Mexican Chilli & Honey Quinoa is ready to enjoy!