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A filling meal for a cosy weeknight with the help of Manuka honey
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 peppers, finely diced
- 3 corn cobs, kernels cut from cobs (or 1 ½ cups tinned / frozen corn)
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon oregano
- 2 teaspoons Egmont Honey
- 2 x tinned tomatoes
- 1 x tin black beans, drained
- 2 tablespoons tomato paste
- 225g quinoa
- 350ml vegetable stock
- 40g parsley, finely chopped
- 40g coriander, finely chopped, plus extra to serve
- Juice 2 limes plus extra wedges to serve
- Avocado, to serve
- Sour cream, to serve
Method
Step 1
Heat the oil in a heavy-bottomed pot over a medium-high heat and cook the onions and garlic until soft and translucent
Step 2
Add in the peppers and the corn and cook for several more minutes before adding in the spices: oregano, honey, tomatoes, beans, tomato paste, quinoa and vegetable stock
Step 3
Bring to the boil then reduce the heat and cook for 25-50 minutes or until the quinoa is cooked
Step 4
Remove from the heat and stir in the parsley, coriander and lime juice and check for seasoning, adding more sea salt if required
Step 5
Serve with slices of avocado, some sour cream, and a sprig of coriander
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