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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.
Stir in 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.
Serve and enjoy.
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Can I use a different type of bean?
Yes, black beans or pinto beans can be used as a substitute for kidney beans.
Is there a substitute for coconut oil?
You can use olive oil or vegetable oil as a substitute for coconut oil.
Can I make this dish spicier?
Yes, you can add more jalapeño or include a pinch of cayenne pepper for extra heat.
How do I know when the quinoa is cooked?
The quinoa is cooked when it has absorbed the liquid and appears translucent with a visible spiral.
Can I prepare this dish in advance?
Yes, this dish can be made ahead and reheated. The flavors may even deepen over time.
