Spicy Mexican Quinoa Bowl

Heat olive oil in a large frying pan or saucepan with a lid over medium high heat. Add garlic and stir until fragrant about 1 minute.

Stir in quinoa, stock, beans, corn, tomatoes, cumin, paprika and chili powder; season with salt and pepper. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 10-15 minutes.

Remove from heat and stir in coriander and lime juice to serve.

Energy 1771.87 kJ

Calories 423.20 cal

Protein 21.05g

Fibre 15.49g

Fat 8.27g

Sat. Fat 1.25g

Carbs 56.46g

Sugar