Spicy Mexican Bowl

Heat olive oil in a large saucepan over medium high heat.

Add garlic and sauté for 30 seconds.

Stir in quinoa, stock, kidney beans, corn, tomatoes, spices and season to taste. Bring to the boil, cover and reduce to a simmer for 12 minutes, or until quinoa is cooked.

Remove from the heat and stir through the lime juice. Serve topped with coriander and mashed avocado.

Energy 1305kj Calories 312cal Protein 11g Fibre 9g Fat 9g Saturated Fat 1g Carbs 51g Sugar