- 75g quinoa
- 1 red onion
- 1 red pepper
- 1 corn on the cob
- A handful of flat leaf parsley
- 400g tin of black beans
- 1 tsp ground cumin
- 1 tsp ground coriander
- A pinch of chili powder
- 120g feta
- 4 tbsp cold water
- Sea salt
- Freshly ground pepper
- 200ml boiling water
- Deep frying pan with lid
- Measuring jug
- Baking tray (optional)
Fill and boil your kettle. Tip the quinoa into a sieve and rinse under cold water for 1 min, stirring. This washes off the soapy coating on the grains that can make the quinoa taste bitter.
Peel and finely chop the red onion. Put a deep frying pan on a medium-high heat and add the onion with 4 tbsp cold water. Season with a pinch of salt and pepper and fry, stirring every so often, for 5-6 mins till the onion starts to look glossy.
While the onion fries, halve the red pepper, scoop out the seeds and pith and dice the pepper. Pull the leaves and silks off the sweetcorn cob. Slice a sliver off the base of the cob so it stands upright on your chopping board. Run your knife down to cob to slice off the sweetcorn kernels. When the onion has fried for 5-6 mins, add the red pepper and sweetcorn. Fry, stirring often, for 4-5 mins till the veg start to soften.
While the veg fry, finely chop the parsley stalks, setting the leaves aside for later. Drain the black beans and rinse under cold water.
Add the parsley stalks to the pan with 1 tsp each ground cumin and ground coriander. Add a pinch of chilli powder (it’s hot, so use as much or as little as you prefer). Cook, stirring, for 1 min.
Tip the black beans and quinoa into the pan. Stir to mix, then pour in 200ml boiling water from the kettle. Pop a lid on the pan (or use a baking tray if you don’t have a lid). Bring to the boil, then turn the heat down and simmer for 12-15 mins till the quinoa has absorbed the water and is tender.
When the quinoa is cooked, take the pan off the heat. Taste and add more salt or pepper if you think it needs it (remember you’ll be topping it with feta, which is salty). Divide the quinoa between 2 warm bowls. Crumble over the feta and tear over the parsley leaves to serve.