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INGREDIENTS

1 tablespoon olive oil

2 cloves garlic, minced

1/4 cup red onion, diced

1+1/2 cups quinoa (uncooked, rinsed with cold water and drained)

1 jalapeño, minced

1 cup zucchini, diced

1 cup boiled rajma (red kidney bean)

4 chopped tomatoes

1 cup corn kernels

1/2 teaspoon chilli powder

1 teaspoon cumin

1/2 teaspoon salt, black pepper

2+1/2 cups water (or as required)

2 tablespoons spring onion, finely chopped

 

INSTRUCTIONS

  1. Heat olive oil in a large pan over a medium heat.
  2. Add garlic and red onion, stir and cook for a minute.
  3. Add quinoa, jalapeno, bell pepper, zucchini, rajma, tomatoes, corn, chilli powder, cumin, salt, water and mix together.
  4. Bring it to a boil, cover and reduce the heat to low. Do not stir the quinoa.
  5. Once the water is absorbed and quinoa is done (approx. 30 minutes), turn off the heat, and cover for 5 minutes.
  6. Add salt and pepper to taste, if required. Fluff the quinoa, and garnish with green onion.

 

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