I love this quick and tasty 1 pot dish. The lime and avocado give a fresh tang to the spicy quinoa.



3 or 4 small red onions, chopped

1 small leek, washed and chopped

1 red chili pepper, washed, deseeded and chopped

1 sweet red or yellow pepper, washed, seeded and chopped

1 can black beans (400g)

1/2 can (200g) or 1 small jar sweetcorn

1 can chopped tomatoes (400g)

1 cup quinoa –(I like to use the tri-coloured one)

1 tsp cumin, ground

1 tsp sweet paprika

1 cup veg stock


To serve:

1 avocado,

1 big squeeze of lemon or lime juice,

chopped parsley or coriander leaf




  1. Rinse the quinoa in a sieve under a running tap for a few minutes.
  2. Fry the onions for a minute in a large frying pan.
  3. Then add the chili and pepper. Fry for one minute.
  4. Add the drained tins of beans and corn.
  5. Add the spices, the drained quinoa and the chopped toms.
  6. Stir well.
  7. Add the veg stock.
  8. Stir well; simmer on medium to low for 20 minutes.
  9. Serve with chopped avocados and fresh herbs, and a squeeze of lemon.