Mexican quinoa bowl with corn, jalapeno and lime
2 Garlic clove, finely chopped
2 Jalapeno chillies, de-seeded and finely chopped
120g White beans, drained
200ml Vegetable Stock
180g Baby tomatoes, roughly chopped
1 Corn on the cob, kernels sliced off
½ Chilli, de-seeded and finely chopped
6ml Ground cumin
2 Limes, juiced
15g Coriander, roughly chopped
70ml Crème fraiche
30ml Pumpkin seeds
Salt and pepper
- Boil kettle and prep ingredients as listed. Dilute stock granules with boiled water.
- Bring a pot (that has a lid) of water to boil with enough water to submerge quinoa well. When boiling, add the quinoa, pop the lid on and simmer until cooked, about 13-15 minutes. Check the water doesn’t dry up and add more if it is looking low. Taste to test that it is cooked. Then, drain through a sieve and set aside.
- In a pan over a medium heat, dry fry the pumpkin seeds until they start to pop and turn golden, about 3-5 minutes. Shift them around every now and again for even colouring. Remove from the pan and set aside.
- Return that pan over a low-medium heat. Add a drizzle of olive oil, the Jalapenos, garlic, corn kernels, cumin and chilli (to your heat preference). Sauté for 2-4 minutes; stirring occasionally.
- Add the tomato, drained white beans and stock. Simmer until the stock has reduced by about two thirds, about 6-8 minutes.
- Add quinoa, half the coriander, some fresh lime juice and a further drizzle of olive oil, and heat through. Season to taste.
- Top with dollops of crème fraiche, and sprinkle over the remaining chopped coriander and toasted pumpkin seeds.