So quick, so easy, so nutritious + so filling – this dish has been a lifesaver since becoming a mum. I make it in bulk and freeze it in portions ready to defrost when the day gets away from me, and before you know, it it’s dinner time and I’m still on the couch in my pyjamas cuddling a sleepy baby…
2 cups quinoa, cooked
1 red onion, finely diced
2 capsicums, cored and finely diced
3 garlic cloves, minced
2 tablespoons chilli powder
2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon chipotle powder (or smoked paprika)
1 can diced tomatoes
1 cup passata
2 cups vegetable stock
2 cans black beans, drained and rinsed
2 cups corn kernels
3 tablespoons apple cider vinegar
In a large pot (I use a cast iron one) sweat off the onion in some olive oil. Before it colours, add in the capsicum, garlic, chilli and spices. Cook off the spices until their aroma releases then add in the tomatoes, passata and stock.
Bring to the boil before turning the heat down and allowing the sauce to reduce for about 10 minutes. Add in the cooked quinoa, black beans, corn kernels and apple cider vinegar. Stir well and leave to cook for another 5 minutes.
I like to serve this dish with guacamole, a spoon of coconut yogurt and some coriander + spring onions to garnish.