- 150g quinoa
- 1 onion
- 1 sweetcorn cob
- 3 garlic cloves
- A thumb of ginger
- 1 cayenne chilli
- 1 tsp dried oregeno
- 1 tsp ground cumin
- 400g tinned cherry tomatoes
- 400g tin of black beans
- A handful of coriander, leaves only
- 1 lime
- 300ml boiling water
- ½ tbsp olive oil
- Sea salt
- Freshly ground pepper
Prep: 15 mins | Cook: 25 mins
1. Tip the quinoa into a sieve and rinse under cold water for 1-2 mins, stirring it with your fingers (this rinses off the soapy coating that covers the quinoa grains). Tip the quinoa into a small pan. Pour in 300ml boiling water, cover and bring to a boil. When the pan is boiling, turn the heat down and set your timer for 12 mins. After 12 mins, check the pan and if the quinoa has absorbed all the water, take it off the heat and leave it in the pan, lid on to steam and stay warm. You may need to simmer it for 2-3 mins more if there is still water in the pan.
2. While the quinoa cooks, peel and finely chop the onion. Set a large pan over a medium heat. Add ½ tbsp oil and the onion. Season with a pinch of salt and pepper. Cook, stirring once or twice, for 5 mins till the onion has started to soften and picked up a little colour.
3. While the onion fries, strips the silks off the corn cob. Slice a sliver off the base so you can sit it upright on your chopping board. Run your knife down the corn cob to slice off the corn kernels. Add them to the pan and fry the veg for 5 more mins,
4. Peel and grate the garlic and ginger. Halve the chilli, flick out the seeds and white pith, and finely chop it.
5. Stir the garlic, ginger and chilli into the veg. Add 1 tsp each dried oregano and ground cumin. Tip in the tin of cherry tomatoes. Drain the black beans, rinse them and stir them into the pan. Cover and simmer for 10 mins till the sauce thickens up a little.
6. While the beans simmer, roughly chop the coriander leaves.
7. Taste the braised black beans and add a pinch more salt and pepper if you think it needs it. Fluff the quinoa and divide between 2 warm bowls. Top with the braised beans, garnish with the coriande rleaves and serve with wedges of lime to squeeze over just before eating.