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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry onion, garlic, and jalapeño in coconut oil over medium heat until softened and fragrant.
Add tomato purée, cumin, turmeric, and paprika, stirring to combine.
Add red pepper and continue cooking until softened.
Add chopped tomatoes, kidney beans, sweet corn, vegetable stock, and quinoa.
Bring to the boil, cover, reduce heat, and simmer for 25 minutes until the quinoa is cooked and has absorbed the liquid.
Stir in coriander and lime juice, then serve.
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For a spicier dish, leave the seeds in the jalapeño.
Substitute chicken stock for vegetable stock if preferred.
Can I use a different type of bean?
Yes, black beans or pinto beans can be used as alternatives.
Is there a substitute for coconut oil?
You can use olive oil or vegetable oil instead of coconut oil.
Can I make this dish ahead of time?
Yes, it can be made in advance and reheated before serving.
How can I make this dish less spicy?
Remove the seeds from the jalapeño or use a milder pepper.
Can I freeze leftovers?
Yes, this dish freezes well. Store in an airtight container for up to 3 months.
