Mexican Quinoa & Black Bean Bowl Recipe | nib

Ingredients

• 1 tbsp extra-virgin olive oil
• 3 cloves of garlic, finely chopped
• ½ tsp chilli powder
• ½ tsp ground cumin
• 1 brown onion, sliced into thin wedges
• 1 red capsicum, thinly sliced
• 1 cup quinoa
• 1 cup vegetable stock, salt reduced
• 400g can diced tomatoes
• 400g can black beans, drained & rinsed
• 1 cup corn kernels
• 1 avocado, roughly diced
• Low-fat Greek yoghurt & lime wedges, to serve