One-Pot Mexican Quinoa - WellBeing Magazine

Ingredients

• 1 tbsp vegetable oil
• 1 onion, diced
• 2 tsp minced garlic
• 1 capsicum, diced
• ¼ cup pickled jalapeños, chopped
• 1 cup quinoa, rinsed
• 400g tin diced tomatoes, undrained
• 1 cup vegetable stock or water
• 1 tsp ground cumin
• 1 tsp chilli powder
• ½ tsp paprika
• 400g tin black beans, drained & rinsed
• 125g tin corn kernels, drained
• Salt & pepper, to taste
• Fresh coriander, to garnish
• Lime wedges, to serve