- Preparation time: 15 minutes
- Cooking time: 40 minutes
- Total time: 55 minutes
- Servings: 4-5
Ingredients
- 1 tsp olive oil
- 1 medium onion, diced
- 3 big garlic cloves, minced
- 1 heaped tsp sweet paprika powder
- 1 tsp cumin powder
- ½ tsp chili powder
- 500 g tomato puree
- 500 ml vegetable broth
- 1 large sweet potato, peeled and cut into about 1-2 cm cubes
- 70 g uncooked quinoa
- 2x255g can of red kidney beans, drained
- 285g can of corn, drained
- Juice of ½ a lime
- Salt and pepper
Method
- In a deep pan, heat the olive oil.
- Add the onion, garlic and a pinch of salt and fry for about 2 minutes.
- Add the paprika, cumin and the chili and fry for 1 minute.
- Pour in the tomato puree, vegetable broth and sweet potato.
- Bring to a boil and simmer for about 5 mins.
- Add the quinoa and simmer for a further 25 mins or until the quinoa and the sweet potato are cooked but still firm.
- Add the corn and the beans and heat through.
- Stir in the lime juice and a good pinch of salt and pepper.
- Serve and enjoy!