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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 jalapeno in coconut oil over medium heat until softened.
Add tomato puree, 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, serve and enjoy.
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For a spicier dish, leave the seeds in the jalapeno.
Substitute vegetable stock with chicken stock for a non-vegetarian version.
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 an alternative to coconut oil?
You can use olive oil or any other cooking oil of your choice.
How do I know when the quinoa is cooked?
The quinoa is cooked when it has absorbed all the liquid and is tender.
Can I make this dish ahead of time?
Yes, you can make it ahead and reheat it when ready to serve.
What can I serve with this dish?
It pairs well with a side of avocado or a fresh salad.
